Ultimate Salmon Crepes

Directions

1. 1
   CREPES.
2. 2
   Combine flour and salt in a medium sized blow.
3. 3
   Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth.
4. 4
   Melt butter and stir into batter.
5. 5
   Cover and chill two hours.
6. 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. 7
   Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom.
8. 8
   Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer.
9. 9
   As crepes are baked, stack on a plate with paper towels between; keep warm.
10. 10
    Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes.
11. 11
    FILLING.
12. 12
    Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four.
13. 13
    Cook, stirring constantly until bubbly.
14. 14
    Stir in salt, pepper, tarragon and cream.
15. 15
    Continue cooking and stirring until sauce thickens and boils for 1 minute.
16. 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. 17
    Cook 1 minute longer, remove from heat.
18. 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. 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. 20
    Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.
21. 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. 22
    Serve hot.