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.