Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   margarine
     1/2  pound         mushrooms -- sliced
   1      cup           celery -- diced
     1/2  cup           yellow onions -- diced
     1/2  cup           all-purpose flour
   1 1/2  cups          chicken broth
   1      teaspoon      Worcestershire sauce
   1      teaspoon      lemon juice
  16      ounces        salmon -- canned
   1      cup           sour cream
   1      tablespoon    pimientos -- chopped
   1      tablespoon    fresh parsley -- chopped
  12                    crepes -- *see note
   1      cup           Swiss cheese -- shredded
                        lemon wedges -- for garnish

Preparation:

Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this [conference]. 1. Melt margarine in skillet; add fresh sliced mushrooms and sauté about 2 minutes. Add the onion and celery and continue to sauté for 3-4 minutes longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes. 2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture thickens. 3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1 minute. 4. Place 1/4 cup filling on each of the crepes. Roll crepes and place seam side down in greased baking pan in single layered cheese is melted. 5. Place under broiler for 2 minutes to brown cheese. 6. Serve immediately with lemon wedges.