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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CREPES. | 2. Combine flour and salt in a medium sized blow. | 3. Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth. | 4. Melt butter and stir into batter. | 5. Cover and chill two hours. | 6. Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right. | 7. Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom. | 8. Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer. | 9. As crepes are baked, stack on a plate with paper towels between; keep warm. | 10. Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes. | 11. FILLING. | 12. Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four. | 13. Cook, stirring constantly until bubbly. | 14. Stir in salt, pepper, tarragon and cream. | 15. Continue cooking and stirring until sauce thickens and boils for 1 minute. | 16. Beat egg yolks slightly in a small bowl; stir in about half of the sauce (while it is still hot), then stir back into remaining sauce in pan. | 17. Cook 1 minute longer, remove from heat. | 18. Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce. | 19. Place heaping tbsp of the salmon mixture on each crepe; roll up, jelly roll fashion and place in a single layer in a buttered broilerproof dish, 13X9X2. | 20. Pour remaining sauce over crepes; sprinkle Parmesan cheese over all. | 21. Bake in a 400 oven for 10 minutes or until bubbly (if you prefer top slightly brown, place in broiler for 2 to 3 minutes). | 22. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
salt	1/2	teaspoon		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
butter	3	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		867.42	189.9081	14.1015	3.3654
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
tarragon	1/4	teaspoon		0.4425	0.0753	0.0342	0.0109
half cream	1 1/2	1/2		205.32	31.32	9.048	4.872
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
salmon	1	lb	canned drained deboned flaked	643.7348	0.0	89.9415	28.7414
chive	1	tablespoon		0.9	0.1305	0.0981	0.0219
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.