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Crepes With Salmon Filling

Crepes With Salmon Filling recipe image
These elegant yet comforting Salmon Crepes are a fantastic way to use canned salmon for a sophisticated main course. The filling is a rich, velvety blend of flaked salmon, earthy sautéed mushrooms, and crisp celery, bound together with a creamy sour cream and chicken broth sauce. Brightened with lemon juice and Worcestershire sauce, the filling offers a perfect balance of tangy and savory notes. Wrapped in delicate crepes and topped with melted Swiss cheese, they bake until bubbly and golden. This dish is perfect for a special weeknight dinner, a potluck centerpiece, or using up leftover crepes. It’s surprisingly simple to assemble and delivers a hearty, protein-rich meal that feels indulgent without being overly complicated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 279
Description
These elegant yet comforting Salmon Crepes are a fantastic way to use canned salmon for a sophisticated main course. The filling is a rich, velvety blend of flaked salmon, earthy sautéed mushrooms, and crisp celery, bound together with a creamy sour cream and chicken broth sauce. Brightened with lemon juice and Worcestershire sauce, the filling offers a perfect balance of tangy and savory notes. Wrapped in delicate crepes and topped with melted Swiss cheese, they bake until bubbly and golden. This dish is perfect for a special weeknight dinner, a potluck centerpiece, or using up leftover crepes. It’s surprisingly simple to assemble and delivers a hearty, protein-rich meal that feels indulgent without being overly complicated.
Ingredients
  • 6 tablespoon Margarine
  • 1/2 pound Mushrooms -- sliced
  • 1 cup Celery -- diced
  • 1/2 cup Yellow onions -- diced
  • 1/2 cup All-purpose flour
  • 1 1/2 cup Chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Lemon juice
  • 16 ounce Salmon, canned
  • 1 cup Sour cream
  • 1 tablespoon Pimientos -- chopped
  • 1 tablespoon Fresh parsley -- chopped
  • 12 Crepe See note
  • 1 cup Swiss cheese -- shredded
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. 2
    Melt margarine in a large skillet over medium heat.
  3. 3
    Add sliced mushrooms and sauté for about 2 minutes until softened.
  4. 4
    Add diced onion and celery; sauté for 3-4 minutes until vegetables are tender.
  5. 5
    Stir in flour and cook, stirring constantly, for 1-2 minutes to cook out raw flour taste.
  6. 6
    Gradually whisk in chicken broth, lemon juice, and Worcestershire sauce.
  7. 7
    Cook over low heat, stirring constantly, until the mixture thickens into a sauce.
  8. 8
    Remove from heat and stir in flaked salmon, sour cream, chopped pimientos, and parsley.
  9. 9
    Return skillet to low heat and warm the filling for 1 minute; do not boil.
  10. 10
    Lay crepes flat. Place about 1/4 cup of the salmon filling onto each crepe.
  11. 11
    Roll up each crepe and place seam-side down in the prepared baking dish.
  12. 12
    Spoon any remaining filling over the rolled crepes.
  13. 13
    Sprinkle shredded Swiss cheese evenly over the top.
  14. 14
    Bake for 20 minutes, or until the filling is hot and cheese is melted.
  15. 15
    Place under the broiler for 1-2 minutes to lightly brown the cheese. Watch closely to prevent burning.
  16. 16
    Serve immediately, garnished with lemon wedges if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 279kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 6.5g33%
Cholesterol 64mg22%
Sodium 117mg5%
Total Carbohydrate 5.6g2%
Dietary Fiber 0.5g2%
Sugars 1.1g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, crepes, french, dinner, fish, mushrooms, cheese, swiss, main course, easy, comfort food, canned salmon, sour cream, lemon, potluck, quick dinner, family meal
Read it online: https://www.chefs-mate.com/recipe/crepes-with-salmon-filling/