Title

Salmon Crepes Pacifica

Subject

salmon

green onions

mushrooms

butter

cream sauce

crepes

Swiss cheese

Parmesan cheese

flour

milk

heavy cream

salt

cayenne pepper

eggs

Description

Salmon Crepes Pacifica

1 can (15-1/2 oz.) salmon 10 to 12 crepes (6-inch)
1/4 cup chopped green onions 1-1/2 cups grated Swiss cheese
1/2 pound chopped mushrooms 1/4 cup grated Parmesan
1/4 cup butter cheese
3 cups medium cream sauce

Drain and flake salmon, reserving liquid. Saute onions and mushrooms
in butter. Add salmon and reserved liquid. For cream sauce, melt 6 table-
spoons butter. Blend in 5 tablespoons flour. Add 2 cups milk and 1 cup
heavy cream. Cook, stirring, until thickened. Season with 3/4 teaspoon salt
and dash of cayenne pepper. Add about 3/4 cup cream sauce to salmon
mixture. Spoon portion of salmon mixture in center of each crepe and roll.
Add Swiss cheese to remaining sauce and heat until melted. Spoon thin
layer of sauce in bottom of buttered baking dish. Arrange crepes over
sauce. Spoon remaining sauce over crepes. Sprinkle with Parmesan
cheese. Bake at 375 degrees 30 minutes. Makes 5 to 6 servings.
For Crepes, blend 1 cup flour, 1/4 teaspoon salt, 1 cup milk and 2 eggs until
smooth. Let stand at room temperature 1 hour. Brush 6-inch crepe pan
with butter and heat. Add about 2 tablespoons batter and cook, turning
once, until golden on both sides. Continue with remaining batter.
Makes 1 dozen crepes.

Back: [Photo of finished dish — Salmon Crepes Pacifica]

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# Salmon Crepes Pacifica

## Ingredients

- 1 can (15-1/2 oz.) salmon
- 1/4 cup chopped green onions
- 1/2 pound chopped mushrooms
- 1/4 cup butter
- 3 cups medium cream sauce
- 10 to 12 crepes (6-inch)
- 1-1/2 cups grated Swiss cheese
- 1/4 cup grated Parmesan cheese

## Instructions

1. Drain and flake salmon, reserving liquid.
2. Sauté onions and mushrooms in butter. Add salmon and reserved liquid.
3. For cream sauce, melt 6 Tbsp butter. Blend in 5 Tbsp flour. Add 2 cups milk and 1 cup heavy cream. Cook, stirring, until thickened. Season with 3/4 tsp salt and a dash of cayenne pepper.
4. Add about 3/4 cup cream sauce to salmon mixture.
5. Spoon a portion of salmon mixture in center of each crepe and roll.
6. Add Swiss cheese to remaining sauce and heat until melted.
7. Spoon a thin layer of sauce in bottom of a buttered baking dish. Arrange crepes over sauce. Spoon remaining sauce over crepes.
8. Sprinkle with Parmesan cheese.
9. Bake at 375 degrees for 30 minutes. Makes 5 to 6 servings.

## Crepes

- 1 cup flour
- 1/4 tsp salt
- 1 cup milk
- 2 eggs

## Crepe Instructions

1. Blend flour, salt, milk, and eggs until smooth. Let stand at room temperature 1 hour.
2. Brush a 6-inch crepe pan with butter and heat.
3. Add about 2 Tbsp batter and cook, turning once, until golden on both sides.
4. Continue with remaining batter. Makes 1 dozen crepes.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0034

Coverage

Oregon, US