Crepes with Salmon Filling -

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

30You can buy crepes already prepared or make your own from the "Basic Crepe Recipe " in this

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

1-2 more minutes.

2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over

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

4. Place

1/4 cup filling on each of the crepes. Roll crepes and place

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

with lemon wedges.