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Recipe Category: Fish
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Ingredients
- Serving Size : 1
- 12 Dill crepes – see recipe
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/4 cup diced celery
- 1 can salmon – or tuna (6 1/2 to 7 – 3/4 oz)
- 1 can chopped mushrooms – (2 to 2 1/2 oz)
- 1 can condensed cream of celery soup – undiluted and – divided (10 3/4 oz)
- 1/4 teaspoon salt
- 1 dash pepper
- 6 Hard cooked eggs – chopped
- 1/4 cup grated Parmesan cheese
Method
- Hard Cooked egg slices – optional
- Dill weed – optional
- In large skillet over medium heat, cook onion, green pepper and celery in butter until tender but not brown, about 5 to 7 minutes.
- Drain salmon and mushrooms, reserving 1/4 cup liquid.
- Flake salmon.
- Stir salmon, mushrooms, 1/2 can soup, salt and pepper into vegetables until well combined.
- Fold in eggs.
- Spoon about 1/3 cup mixture down center of each crepe.
- Roll and place seam-side down in greased 13x9x2 inch baking dish or pan.
- Combine remaining 1/2 can soup with 1/4 cup reserved mushroom and salmon liquid.
- Pour sauce over crepes.
- Sprinkle with cheese
- Bake in preheated 350 degree oven 30 minutes or until golden brown and bubbly
- Garnish with egg slices and dill weed, if desired.
Full List of Fish Recipes
Full List of Crepe Recipes
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