Crepes Romaine

• 1 tablespoon chopped onion
• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup light cream
• 4 ounces smoked salmon, diced
• 3 hard-cooked eggs, chopped
• 2 tablespoons capers
• 12 teaspoon chopped fresh dill
• 12 teaspoon fresh lemon juice
• 8 warm crepes
• 2 tablespoons grated parmesan cheese

1. Heat 1 tablespoon butter in 12-inch skillet.
2. Fry onion until soft.
3. Stir in flour.
4. Add cream a little at a time; let simmer 3 to 4 minutes.
5. Add salmon, eggs, capers, dill, and lemon juice.
6. Season to taste.
7. Place heaping tablespoonful on each crepe; roll up.
8. Place in buttered ovenproof dish.
9. Sprinkle with grated cheese.
10. Dot with butter.
11. Bake in preheated 400 degree F oven 5 to 8 minutes or until cheese has melted and crepes are hot through.

onion, butter, flour, light cream, salmon, eggs, capers, dill, lemon juice, crepes, parmesan cheese

Taken from www.food.com/recipe/crepes-romaine-273984 (may not work)