Serves: 8
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___ pound mushrooms sliced
___ cup green onions sliced
_ tablespoons butter or margarine
___ cup flour
_ cups half and half
___ teaspoon dill weed dried weed, crushed
___ teaspoon salt
Ground red pepper
_ 15 1/2-ounce can red salmon
_ 4 1/2-ounce can shrimp medium
_ tablespoons vermouth
__ crepes (see below)
Green onion Sliced
In a large skillet over medium heat, sauté mushrooms and green onions in butter or margarine for 2 to 3 minutes or until limp.
Stir in flour. Cook and stir for 1 to 2 minutes. Add half-and-half, dill, salt and a dash of red pepper. Stirring occasionally, bring to a boil and boil until thickened; set aside.
Drain, clean and flake salmon. Rinse and drain shrimp. Stir into sauce with vermouth. Cover and refrigerate up to 24 hours.
About 1 hour before serving, preheat oven to 350°. Grease two 15 1/2 x 10 1/2 x 1-inch jelly roll pans or baking sheets. Spoon 1/4 cup of the salmon filling down the center of each crepe. Place eight crepes, seam-side up, in each pan. Cover and bake for 12 to 15 minutes or until heated through.
Transfer crepes to serving platters or individual plates. Garnish with green onions.
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