Salmon Tarragon Crepes Recipe

Name: Salmon Tarragon Crepes
Prep time: 55 min
Cook time: 22 min
Total time: 1 h 17 min
Yield: 8 servings
Ingredients: 8 homemade crepes (see recipe below); 1 cup finely chopped mushrooms; 1 finely chopped green onion; 1 tbsp (15 mL) olive oil; 2 cans (213 g) Clover Leaf Low Sodium Pink Salmon, drained and flaked (remove skin & bones as desired); 1/3 cup finely chopped fresh tarragon; 1 package chicken gravy mix - low sodium; 1/3 cup sour cream; 16 cooked asparagus spears; Tarragon sprigs for garnish

Ingredients

8 homemade crepes (see recipe below)
1 cup finely chopped mushrooms
1 finely chopped green onion
1 tbsp (15 mL) olive oil
2 cans (213 g) Clover Leaf Low Sodium Pink Salmon, drained and flaked (remove skin & bones as desired)
1/3 cup finely chopped fresh tarragon
1 package chicken gravy mix - low sodium
1/3 cup sour cream
16 cooked asparagus spears
Tarragon sprigs for garnish

	PREP TIME 55m	COOK TIME 22m	TOTAL TIME 1h17m
YIELD 8 servings

Instructions

Prepare crepes as directed in recipe below.
Preheat oven to 350° F.
Sauté mushrooms and green onion in olive oil.
Mix with flaked salmon and tarragon.
Prepare chicken gravy mix according to package directions.
Let cool slightly; whisk in sour cream.
For each crepe, place 2 asparagus spears and 1/8th of salmon mixture down the center of the crepe.
Fold over and set rolled crepes in a baking dish.
Pour sauce over crepes.
Cover dish with tin foil.
Bake 20-25 minutes until heated through.
Serve with tarragon sprigs for garnish.