Salmon-Asparagus Crepes with Swiss Cheese Sauce Recipe

DIRECTIONS

1. For crepe batter: In a blender, combine eggs, baking mix, cream and 1 tablespoon water. Blend on high speed until batter is thin and smooth.
2. To make crepes: Melt 1/4 teaspoon of the butter in an 8-inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom, about 1 minute. Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter to make 8 crepes.
3. For filling: Cut lemon in half; squeeze juice into a large, straight-sided skillet or shallow saucepan. Add water, salt and 1 tsp peppercorns and bring to a boil. Reduce heat to medium-low.
4. Add salmon and simmer until cooked through, about 10 minutes. Transfer salmon to a plate; flake with a fork. Heat oven to 375°F. Butter a 9- by 13-inch baking dish with 2 teaspoons of the butter.
5. Melt remaining butter in a nonstick skillet over medium heat. Add asparagus and season with salt and pepper; cover and cook, stirring occasionally, until tender, 6 to 8 minutes. Uncover and continue cooking until liquid evaporates, 1 to 2 minutes longer.
6. Add 1 cup of the cheese sauce to asparagus and bring to a boil. Remove from heat and gently stir in the salmon. Let cool for 5 minutes.
7. Set crepes on a flat surface. Spoon 1/3 cup salmon mixture on each crepe and roll up; set, seam-side down, in baking dish. Cover top of crepes with remaining sauce and bake until sauce is bubbling and edges are lightly browned, 25 to 30 minutes. Enjoy!