50+ Friends Club Cookbook
Fish and Shellfish

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Salmon Crepes with Tarragon Sauce

From the Kitchen of: Paz

1	c.	Flour
3/4	c.	Water
3		Eggs
2	Tbsp.	Salad Oil
1/4	tsp.	Salt
2/3	c.	Milk
1	can (15 1/2oz)	Salmon, drained and flaked
4		Green Onions and tops, thinly sliced
1/8	tsp.	White Pepper
1		egg, slightly beaten
1/2	c.	soft bread crumbs
3	Tbsp.	Butter
3	Tbsp.	Flour
3/4	tsp.	Salt
1/2	tsp.	dry mustard
1/4	tsp.	dried Tarragon Leaves
dash		Cayenne Pepper
1 1/2	c.	Half and Half (light cream)
1/4	c.	dry white wine
1/4	c.	finely chopped Parsley
2	c.	shredded Monterey Jack Cheese

• Crepes: In blender combine 1 cup all flour, 3/4 cup water, 2/3 c. milk, 3 eggs, 2 Tbsp. salad Oil and 1/4 tsp. Salt. Beat at high speed until well combined. Cover and refrigerate at least 1 hour. Make crepes using a lightly oiled 7 inch pan.
• Filling: Lightly mix salmon, green onions, pepper, egg and crumbs. Fill and roll crepes using about 2 Tbsp. salmon mixture for each. Place side by side in buttered 13"x9" baking dish.
• Sauce: Melt butter in a 2 qt. saucepan, then stir in flour. Cook until bubbly. Add salt, dry mustard, tarragon, and cayenne. Remove from heat. Gradually stir in half and half and wine. Return to heat, cook, stirring constantly until thick. Mix in parsley.
• Pour sauce over crepes. Sprinkle evenly with cheese. Bake at 400 degrees for 20-25 minutes until heated through and lightly browned.
• Serve with lemon wedges