Instructions: In large skillet over medium heat, cook onion, green pepper and celery in butter until tender but not brown, about 5 to 7 minutes.

Drain salmon and mushrooms, reserving 1/4 cup liquid. Flake salmon.

Stir salmon, mushrooms, 1/2 can soup, salt and pepper into vegetables until well combined.

Fold in eggs.

Spoon about 1/3 cup mixture down center of each crepe. Roll and place seam-side down in greased 13x9x2 inch baking dish or pan.

Combine remaining 1/2 can soup with 1/4 cup reserved mushroom and salmon liquid.

Pour sauce over crepes. Sprinkle with cheese.

Bake in preheated 350 degree oven 30 minutes or until. golden brown and bubbly.

Garnish with egg slices and dill weed, if desired.

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