1. CREPES. 2. Combine flour and salt in a medium sized blow. 3. Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth. 4. Melt butter and stir into batter. 5. Cover and chill two hours. 6. Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right. 7. Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom. 8. Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer. 9. As crepes are baked, stack on a plate with paper towels between; keep warm. 10. Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes. 11. FILLING. 12. Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four. 13. Cook, stirring constantly until bubbly. 14. Stir in salt, pepper, tarragon and cream. 15. Continue cooking and stirring until sauce thickens and boils for 1 minute. 16. 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. 17. Cook 1 minute longer, remove from heat. 18. Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce. 19. 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. 20. Pour remaining sauce over crepes; sprinkle Parmesan cheese over all. 21. 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). 22. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
