Midwest Fish-stuffed Crêpes

Crunchy texture of celery and water chestnuts in creamy sauce pleases

1 (7 3/4 oz.) can salmon, drained
1 (7 oz.) can tuna, drained
1 (5 oz.) can water chestnuts, drained and chopped
1/4 c. finely chopped onion
5 tblsp. butter or margarine
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
6 tblsp. grated Parmesan cheese
1 tblsp. lemon juice
16 Basic French Crêpes

Combine salmon, tuna, water chestnuts and celery in a bowl.
Cook onion in butter until soft (do not brown). Blend in flour, salt and pepper. Slowly add milk, stirring constantly, until mixture comes to a boil. Remove from heat and stir 2 tblsp. cheese and lemon juice into sauce.
Stir 1 c. sauce into salmon-tuna mixture. Put a generous spoonful of mixture on center of each crêpe. Roll up; place seam side down on oven-proof platter, or in a 13x9x2" pan. Spread remaining sauce over crêpes. Sprinkle with remaining 4 tblsp. cheese.
Bake in a moderate oven (350°) about 30 minutes. Serve hot. Makes 8 servings.

Basic French Crêpes

You can make wonderful dishes with these delicate, light brown pancakes

1 c. milk
3 eggs, well beaten
3/4 c. sifted all-purpose flour
1 tblsp. sugar
1/4 tsp. salt

Beat milk into well-beaten eggs. Sift together flour, sugar and salt into milk mixture. Beat with rotary beater or electric mixer until batter is smooth.
Pour about 2 tblsp. batter into a lightly buttered 8" skillet, preheated over medium heat. Begin at once to rotate the pan to spread the batter evenly over the bottom. Turn once; bake until light golden brown on both sides. Repeat, buttering skillet for each baking. Makes 16 crêpes.
Comments