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