1 pound can salmon

1 teaspoon chopped onion

3 tablespoons butter or other fat, melted

¼ cup flour

¼ teaspoon salt

Dash white pepper

Dash nutmeg

1½ cups salmon liquid and milk

2 egg yolks, beaten

2 tablespoons grated Parmesan cheese

2 tablespoons sherry

12 crepes

2 lemon slices, cut into sixths

Parsley

Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add cheese and sherry and stir until blended. Mix ½ cup of the sauce with the salmon. Blend well. Reserve remaining sauce to serve with crepes. Spread about 2 tablespoons of salmon mixture on each crepe. Roll like a jelly roll. Place crepes on a cooky sheet, 15 x 12 inches. Heat in a moderate oven, 350°F., for 10 to 15 minutes. Heat the sauce.

Arrange the crepes in a circle in a chafing dish. Garnish each crepe with lemon and parsley. Place sauce in the center of the crepes. Serves 6.

CREPES

¾ cup sifted flour

¼ teaspoon salt

2 eggs, beaten

1 cup milk

Sift dry ingredients together. Combine egg and milk. Add gradually to flour and salt; stir only until batter is smooth. Drop 2 tablespoons of batter onto a hot greased griddle or frying pan. Fry about 2 minutes or until crepe is browned on the underside, turn, and fry until the bottom is browned. Makes 12 crepes.