Savory Sea Crepes are a versatile, adaptable and economical recipe that always brings pleasure. Topped with a simple sauce, they create a perfect appetizer or main course. Garnish with egg slices and dill weed, if desired.
Savory Sea Crepes

Savory Sea Crepes
Serves: 4
  • 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 ounce)
  • 1 can chopped mushrooms, (2 to 2 1/2 ounces)
  • 1 can condensed cream of celery soup, undiluted and divided (10 3/4 ounces)
  • 1/4 teaspoon salt
  • 1 dash pepper
  • 6 hard cooked eggs, chopped
  • 1/4 Cup grated Parmesan cheese
  • hard cooked egg slices optional
  • dill weed, optional
  1. In large skillet over medium heat, cook onion, green pepper and celery in butter until tender but not brown, about 5 to 7 minutes.
  2. Drain salmon and mushrooms, reserving 1/4 cup liquid. Flake salmon.
  3. Stir salmon, mushrooms, 1/2 can soup, salt and pepper into vegetables until well combined.
  4. Fold in eggs.
  5. 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.
  6. Combine remaining 1/2 can soup with 1/4 cup reserved mushroom and salmon liquid.
  7. Pour sauce over crepes. Sprinkle with cheese.
  8. Bake in preheated 350 degree oven 30 minutes or until golden brown and bubbly.

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