Instructions: I tried a new recipe over the weekend that was an excellent "creamy"

salmon over pasta. While
it was great over pasta, I think it would be just as good (maybe better?)

as a filling for crepes.

Remove skin from salmon. In large, non-stick, spray-coated skillet, cook salmon, breaking up large
pieces, until cooked through, about 11 to 12 minutes. Remove from pan and set aside.

In same pan, combine onion, carrot, garlic, broth, and margarine. Cook over medium heat, stirring
frequently, 6 to 7 minutes or until onion is tender.

Mix in flour and stir to make a smooth paste. Gradually add milk, stirring constantly to make sure
mixture remains smooth. Add sherry, lemon juice, dill, mustard, and pepper. Simmer 3 or 4
minutes longer, stirring frequently, until sauce thickens.

Meanwhile, flake salmon and fold into sauce. Stir in sour cream. Cook over very low heat an
additonal 3 or 4 minutes.

Arrange pasta on serving platter. Top with salmon and sauce. Or serve individual portions over
pasta. Garnish with chopped parsley, if desired.

Now, instead of serving this over pasta, you could use it to fill crepes. I think this would be a pretty elegant filling. Then, a favorite crepe filling of mine is
ratatouille, the summer vegetable medley. Most recipes call for more olive oil than you need,
but that is easily remedied.

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