“My mom always made these for special occasions. They are so delicious and make a very impressive presentation. Time to make includes the two hours to chill the crepe batter.”
2hrs 55mins
24 crepes

Ingredients Nutrition


  1. CREPES.
  2. Combine flour and salt in a medium sized blow.
  3. Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth.
  4. Melt butter and stir into batter.
  5. Cover and chill two hours.
  6. Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right.
  7. Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom.
  8. Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer.
  9. As crepes are baked, stack on a plate with paper towels between; keep warm.
  10. Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes.
  11. FILLING.
  12. Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four.
  13. Cook, stirring constantly until bubbly.
  14. Stir in salt, pepper, tarragon and cream.
  15. Continue cooking and stirring until sauce thickens and boils for 1 minute.
  16. Beat egg yolks slightly in a small bowl; stir in about half of the sauce (while it is still hot), then stir back into remaining sauce in pan.
  17. Cook 1 minute longer, remove from heat.
  18. Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce.
  19. Place heaping tbsp of the salmon mixture on each crepe; roll up, jelly roll fashion and place in a single layer in a buttered broilerproof dish, 13X9X2.
  20. Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.
  21. Bake in a 400 oven for 10 minutes or until bubbly (if you prefer top slightly brown, place in broiler for 2 to 3 minutes).
  22. Serve hot.

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