Salmon Asparagus Crepes


6 asparagus, steamed and cut in half

4 green onions, diced

4 tablespoons of butter

1 cup flower

2 cups milks


1 pouch Fishpeople Chinook Salmon in a Chardonnay Reduction Sauce


  1. Mix flour with milk until smooth.

  2. Blend 3 eggs into the mix.

  3. Let batter sit for 30minutes, if possible.

  4. Melt 1/2 tablespoon of butter in fry pan and pour 1/2 cup of batter into pan, swirl to cover pan and brown.

  5. Flip over, put 2 asparagus spears in the middle of the crepe and spoon a small amount of warmed Salmon Chardonnay down the middle and roll up.

  6. Put on plate with another spoonful of scrumptious Salmon Chardonnay on top and garnish with green onions, salt and pepper.