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1
Preheat oven to 200u00b0.
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2
Process milk, eggs, water, flour, 2 tablespoons melted butter and 2 tablespoons chopped sage leaves in blender or food processor at high speed 1 minute or until blended. Remove from blender and refrigerate covered at least 30 minutes.
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3
Combine remaining sage, almonds, 3 cloves garlic, 1/4 cup cheese, lemon juice and peel, 1/4 cup Olive Oil, salt and pepper in same blender or food processor until combined, adding additional Olive Oil, 1 tablespoon at a time, if needed; set aside.
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4
Heat lightly greased 8-inch skillet over medium heat and cook 1/4 cup batter, tilting skillet to allow batter to coat bottom, 20 seconds or until set and lightly golden; turn crepe and cook until set. Remove, place parchment paper or aluminum foil between crepes; cover and keep warm in oven. Repeat with remaining batter.
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5
Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook salmon, turning once, 8 minutes or until salmon flakes with a fork. Remove salmon from skillet and flake; set aside.
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6
Heat remaining Olive Oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in remaining garlic, tomato, asparagus and cooked salmon and cook, stirring occasionally, 3 minutes or until heated through. Remove from heat and stir in remaining 1/4 cup cheese, capers and parsley. Season, if desired, with salt and pepper.
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7
Bring Sauce, wine and sage mixture to a boil over medium heat in 1-quart saucepan. Reduce heat to low and simmer, stirring occasionally, 4 minutes.
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8
To assemble, arrange crepes on clean flat surface. Spread each with small amount of sauce mixture, then evenly divide salmon mixture; gently roll. Arrange crepes on serving dish, then top with remaining sauce mixture. Garnish, if desired, with additional Parmesan cheese and chopped parsley.
