Salmon Crepes With Creamy Sage Pesto

• 2 large eggs
• 1 cup milk
• 2 tablespoons water
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter melted, plus additional for coating pan
• 2 tablespoons almonds raw whole
• 1 cup chopped fresh sage
• 6 cloves garlic finely chopped
• 1/2 cup grated Parmesan cheese divided
• 1/2 lemon juice
• 1/3 cup Bertolli Classico Olive Oil divided
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/3 cup dry white wine or chicken broth
• 1 jar bertolli alfredo sauce
• 8 ounces salmon
• 1 tomato medium, finely chopped
• 1 yellow onion medium, finely chopped
• 2 tablespoons capers small, chopped
• 1/2 cup tips asparagus
• 2 tablespoons finely chopped fresh parsley

1. Preheat oven to 200u0b0.
2. Process milk, eggs, water, flour, 2 tablespoons melted butter and 2 tablespoons chopped sage leaves in blender or food processor at high speed 1 minute or until blended. Remove from blender and refrigerate covered at least 30 minutes.
3. Combine remaining sage, almonds, 3 cloves garlic, 1/4 cup cheese, lemon juice and peel, 1/4 cup Olive Oil, salt and pepper in same blender or food processor until combined, adding additional Olive Oil, 1 tablespoon at a time, if needed; set aside.
4. Heat lightly greased 8-inch skillet over medium heat and cook 1/4 cup batter, tilting skillet to allow batter to coat bottom, 20 seconds or until set and lightly golden; turn crepe and cook until set. Remove, place parchment paper or aluminum foil between crepes; cover and keep warm in oven. Repeat with remaining batter.
5. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook salmon, turning once, 8 minutes or until salmon flakes with a fork. Remove salmon from skillet and flake; set aside.
6. Heat remaining Olive Oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in remaining garlic, tomato, asparagus and cooked salmon and cook, stirring occasionally, 3 minutes or until heated through. Remove from heat and stir in remaining 1/4 cup cheese, capers and parsley. Season, if desired, with salt and pepper.
7. Bring Sauce, wine and sage mixture to a boil over medium heat in 1-quart saucepan. Reduce heat to low and simmer, stirring occasionally, 4 minutes.
8. To assemble, arrange crepes on clean flat surface. Spread each with small amount of sauce mixture, then evenly divide salmon mixture; gently roll. Arrange crepes on serving dish, then top with remaining sauce mixture. Garnish, if desired, with additional Parmesan cheese and chopped parsley.

eggs, milk, water, allpurpose, butter, almonds, fresh sage, garlic, parmesan cheese, lemon juice, olive oil, kosher salt, ground black pepper, white wine, bertolli alfredo sauce, salmon, tomato, onion, capers, fresh parsley

Taken from www.yummly.com/recipe/Salmon-crepes-with-creamy-sage-pesto-303780 (may not work)