6 tb Margarine

    1/2 lb Mushrooms; sliced

      1 c  Celery; diced

    1/2 c  Yellow onions; diced

    1/2 c  All-purpose flour

  1 1/2 c  Chicken broth

      1 ts Worcestershire sauce

      1 ts Lemon juice

     16 oz Salmon, canned

      1 c  Sour cream

      1 tb Pimientos; chopped

      1 tb Fresh parsley; chopped

     12    Crepes; *see note

      1 c  Swiss cheese; shredded

           Lemon wedges; for garnish
  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 saute about

  2 minutes. Add the onion and celery and continue to saute 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 layerd cheese is melted.
  5. Place under broiler for 2 minutes to brown cheese. Serve immediately

  with lemon wedges.