Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Margarine
1/2 lb Mushrooms -- sliced
1 c Celery -- diced
1/2 c Yellow onions -- diced
1/2 c All-purpose flour
1 1/2 c Chicken broth
1 ts Worcestershire sauce
1 ts Lemon juice
16 oz Salmon, canned
1 c Sour cream
1 tb Pimientos -- chopped
1 tb Fresh parsley -- chopped
12 Crepes -- *see note
1 c Swiss cheese -- shredded
Lemon wedges -- for garnish

* You can buy crepes already prepared or make your own from the "Basic
Crepe Recipe" in this cookbook.

1. Melt margarine in skillet; add fresh sliced mushrooms and saute
about 2 minutes. Add the onion and celery and continue to saute for
3-4 minutes longer. Blend in the flour and cook, stirring constantly,
for 1-2 more minutes.

2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook
over low heat, stirring constantly, until mixture thickens.

3. Blend in the flaked salmon, sour cream, pimientos and parsley.
Heat 1 minute.

4. Place 1/4 cup filling on each of the crepes. Roll crepes and place
seam side down in greased baking pan in single layer. Spoon remaining
filling over crepes; sprinkle with Swiss cheese and bake in preheated
350-degree oven 20 minutes or until hot and cheese is melted.

5. Place under broiler for 2 minutes to brown cheese. Serve
immediately with lemon wedges.

Recipe By : Jo Anne Merrill

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