Ultimate Salmon Crepes - cooking recipe

Ingredients

CREPES
1 1/2 cups flour
1/2 teaspoon salt
4 eggs
2 cups milk
2 tablespoons melted butter
FILLING
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon tarragon
1 1/2 cups half-and-half cream
2 egg yolks, slightly beaten
1 lb canned salmon, drained,deboned and flaked
1 tablespoon chives
1 tablespoon lemon juice
3 tablespoons grated parmesan cheese

Preparation

CREPES.
Combine flour and salt in a medium sized blow.
Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth.
Melt butter and stir into batter.
Cover and chill two hours.
Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right.
Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom.
Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer.
As crepes are baked, stack on a plate with paper towels between; keep warm.
Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes.
FILLING.
Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four.
Cook, stirring constantly until bubbly.
Stir in salt, pepper, tarragon and cream.
Continue cooking and stirring until sauce thickens and boils for 1 minute.
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.
Cook 1 minute longer, remove from heat.
Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce.
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.
Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.
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).
Serve hot.