There's a French restaurant in Jerusalem that makes the most sublime Salmon crepes. They are both rich and light at the same time, and I have yearned to re-create that balance in my own kitchen.
This recipe is as close as I imagine I will ever get. (My name may be French, but my roots are in Dixie!) Anyway, here you go my friends. Be sure to see the crepe making tips here....
3 tablespoons butter
3 tablespoons flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1⁄4 teaspoon thyme
1 1⁄ 4 cups half-and-half cream
1/4 cup dry white wine
1. In a medium saucepan, melt the butter, then blend in the flour. Cook, stirring constantly until bubbly. Stir in salt, pepper, thyme, cream and wine. Continue cooking and stirring until for about 1 minute or until sauce thickens.
2. In a medium bowl, beat egg yolks. Stir in about half of the hot cream sauce. then stir the mixture back into remaining sauce in saucepan. This is called “tempering the sauce.”
Cook the sauce over medium
heat, stirring, for 1 minute until smooth and thickened, then remove from heat.
4. Flake the salmon into a medium bowl. Blend 3/4 cup of the sauce with the salmon and celery or parsley leaves.
5. Stir lemon juice into remaining sauce.
6. To serve: Preheat oven to 400°F/200°C. Place heaping tablespoons of the salmon mixture down the center of each crepe. Fold over and place, seam side down in a single layer in a buttered ovenproof 9 by 13 inch dish. Pour remaining sauce over crepes; sprinkle Parmesan cheese over all. Bake in preheated oven for 10 minutes until browned and bubbly. Serve warm.
Makes 12 crepes Active time 15 minutes Total time 20 minutes