Salmon crepe filling

2 Tbsp olive oil
1 small onion, chopped
1/4lb mushrooms, sliced
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley
2 tsp lemon juice
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
1 cup milk
1 1/4cup grated swiss cheese
10 -12oz cooked salmon, crumbled into small pieces

Enough to fill 18, 7 inch savoury crepes

Heat the olive oil ina saute pan over medium heat. Add the onion and cook for 1 minute. Add the mushrooms and cook for 2-3 minutes or until vegetables are softened. Add the dill and parsley, mix ingredients, sprinkle with lemon juice and add salt and pepper to taste. Set aside.

Place butter inside a saucepan over medium heat. When the butter has melted and looks foamy, add the flour, turn heat to low and whisk for 1 minute; do not let mixture brown.

Gradually add the milk and whisk until smooth. Add 3/4 cup of the cheese and stir to blend it in. Add the salmon and the mushroom mixture. Let cool.

To finish the crepes, preheat the oven to 400 degrees. Place equal amounts of the salmon filling down the centre of each crepe. Fold one side of the filling; fold the second side offer the filling. Place the filled crepes in a large baking dish. Sprinkle with the remaining cheese. Bake for about 10 minutes or until the cheese is hot and bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user MAMA2GIGI.