Northwest Smoked Salmon Crêpes

• 5 ounces hot-smoked salmon (see notes)
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 1 cup shredded parmesan cheese
• 2 teaspoons lemon juice
• 3/4 teaspoon Worcestershire
• 3/4 teaspoon chopped fresh dill
• 1/8 teaspoon white pepper
• 1/8 teaspoon hot sauce
• Seasoned salt
• 2 tablespoons melted butter
• Paprika
• Fresh dill sprigs, rinsed

1. Stack 2 crepes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crepes; discard scraps.
2. Preheat oven to 350u0b0. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 cup. In a bowl, mix mayonnaise, sour cream, 1/2 cup parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste.
3. Mound about 1 1/2 teaspoons of the salmon filling on one half of each crepe round; fold it over to make a half-moon shape. Set crepes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 cup cheese and a little paprika.
4. Bake until crepes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

salmon, mayonnaise, sour cream, parmesan cheese, lemon juice, worcestershire, dill, white pepper, hot sauce, salt, butter, paprika, dill sprigs

Taken from www.myrecipes.com/recipe/northwest-smoked-salmon-crpes (may not work)