Salmon watercress crepes

Salmon – Watercress Crepes recipe

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Twelve 5-6 inch crepes
4 Tablespoons butter
1 medium onion, minced
5 Tablespoons flour
2 cans Chalet Suzanne® Watercress Soup
1 Tablespoon lemon rind
2 Tablespoons fresh chopped dill
1/2 pound canned salmon, drained and flaked
1 cup sour cream
Parmesan cheese (optional)

Melt butter. Saute onion, then add flour. Blend in soup, then lemon rind and dill. Fill crepes with salmon, and drench with sauce. Close crepes, place seam side down. Put about one tablespoon sauce over each crepe, then one tablespoon sour cream. Dust with parmesan cheese if desired, then with paprika. Bake at 400 degrees until bubbly, then run under broiler to brown.

Makes: 12 crepes

Tags: recipe, Salmon watercress crepes, cooking, diy