6 Tbsp of onions
2 Tbsp of butter
1/2 to 1 cup of sour cream
1/4 lb of smoked salmon cut into small pieces

6 crêpes

• Cook onions in butter until soft.
• Mix in the salmon and the sour cream.
• Spoon the mixture onto the crêpes and roll them.
• Place the crêpes, seam down, on a buttered dish.
• Cover with the béchamel sauce and warm up in a 350°F oven for 20 minutes.
• Or, sprinkle with bread crumbs and cheese and run under the broiler until brown.

Béchamel sauce

Makes two cups

• Melt 2 Tbsp of butter
• Mix in 4 Tbsp of flour
• Slowly add 1 cup of milk or chicken stock ‑ or a mixture of both