INGREDIENTS
1 recipe crepes*
1/4 cup butter or margarine
1 cup chopped onions
1/4 cup flour
1 cup Hale grapefruit juice
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon dried dill weed
1 bay leaf
2 or 3 dashes hot pepper sauce
1 can (1 pound)pink salmon, drained, boned, broken into chunks
1 1/2 cups diced cooked potatoes (2 medium)
1 Hale grapefruit, peeled, sectioned
1 tablespoon chopped parsley
*CREPES
4 eggs
1/2 cup milk
1/8 teaspoon salt
6 tablespoons whole wheat flour
Butter for frying
PREPARATION
Prepare one recipe crepes*; set aside.
In medium saucepan, melt butter over medium heat; saute´ onions until golden. Stir in flour, cook 1 minute. Gradually stir in grapefruit juice and chicken broth; add Worcestershire sauce, salt, dill weed, bay leaf and hot pepper sauce. Cook, stirring constantly, until sauce thickens and boils, cook 2 minutes longer. In medium bowl, combine salmon, potatoes, and 1 cup of the grapefruit sauce; mix gently. Place 2 heaping tablespoons salmon filling on each crepe; roll crepes; place side by side in a 12-inch skillet. Pour remaining grapefruit sauce over crepes. Cover skillet. Heat slowly 10 minutes.
Just before serving, add grapefruit sections and sprinkle with parsley.
YIELD: 4 to 6 servings.
*CREPES (preparation)
In a small bowl of electric mixer, combine eggs, milk, salt and flour. Beat until smooth. Cook crepes in hot, buttered, 6-inch skillet, using about 2 tablespoons of batter for each crepe. Tilt pan quickly to make a very thin crepe. Brown lightly on one side, turn to brown other side. Repeat with remaining batter. If making crepes ahead, wrap loosely in foil or place in airtight container and refrigerate until ready to use.
YIELD: 12 crepes.