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Salmon-Asparagus Crêpes with Swiss Cheese Sauce

Servings:
Servings 6
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Ingredients

  • 1 lemon
  • 6 cup water
  • 1 1/2 teaspoon salt
  • 1 teaspoon peppercorns
  • 1 1/4 pound salmon fillet
  • 4 teaspoon butter,
  • 1/2 cup asparagus
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cup swiss cheese sauce (recipe follows)
  • 12 cup Herbed Crêpes

Preparation

Baking Directions:

Cut lemon in half; squeeze juice into a large, straight-sided skillet or shallow saucepan.

Add water, salt and peppercorns and bring to a boil.

Reduce heat to medium-low.

Add salmon and simmer until cooked through, about 10 minutes.

Transfer salmon to a plate; flake with a fork.

Heat oven to 375°F.

Butter a 9x13-inch baking dish with 2 teaspoons of the butter.

Melt remaining 2 teaspoons butter in a nonstick skillet over medium heat.

Add asparagus and season with salt and pepper; cover and cook, stirring occasionally, until tender, 6 to 8 minutes.

Uncover and continue cooking until liquid evaporates, 1 to 2 minutes longer.

Add 1 cup of the cheese sauce to asparagus and bring to a boil.

Remove from heat and gently stir in the salmon.

Let cool for 5 minutes.

Set crêpes on a flat surface.

Spoon 1/3 cup salmon mixture on each crêpe and roll up; set, seam-side down, in baking dish.

Cover top of crêpes with remaining sauce and bake until sauce is bubbling and edges are lightly browned, 25 to 30 minutes.

Tips:

Blintzes and crêpes are both thin pancakes, rolled with sweet or savory fillings.

A crêpe is served just after filling, while a blintz is sautéed before serving.

For Herbed Crêpes, add 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, and 1/4 teaspoon pepper after straining batter.

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