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