Salton CM1337, Instruction Booklet

Preheat oven to 375°F (190°C). Melt butter in a large skillet; add onion and 
celery and sauté unit just tender-crisp. Stir in fl our and seasonings and cook 5 
minutes.  Add broth and bring to simmer until thickened.  Remove from heat 
and stir in chicken and cream.  Place heaping tablespoon or two of mixture 
across center of each crepe, brown side out.  Roll and place seam side down, 
in a buttered 13” x 9” (33 cm x 23 cm) baking pan.  Brush or drizzle with melted 
butter.  Bake 20-25 minutes or until hot and bubbling.  Serve with crepes: 
Chutney, peanuts, shredded coconut, bacon bits. 

Beef Stroganoff Crepes 

1 batch  

crepes (about 16) 

1/4 cup (60 ml)  

butter or margarine 

1/2 cup (125 ml)  

onions, minced

1 lb. (454 g) 

 ground beef [or 2 cups (500 ml) fi nely chopped cooked
roast beef]

2 tbsp. (30 ml)  

all-purpose fl our 

2 tsp. (10 ml) 

salt 

1/4 tsp. (1.5 ml) 

pepper 

1/4 tsp. (1.5 ml) 

paprika 

1 10-1/2 oz.(294 g)   can condensed cream of mushroom soup 
1 cup (250 ml)   

sour cream 

Preheat oven to 350°F (190°C) .  In a skillet, over medium heat, melt butter until 
hot, add onions and fry until golden.  Add meat and next four ingredients.  Fry, 
stirring until meat is brown.  Add undiluted soup; simmer 10 minutes, stirring 
occasionally.  Remove from heat and stir in cream.  Place heaping tablespoon 
or two of mixture across center of each crepe, brown side out.  Roll and place 
seam side down in buttered 13” x 9” (33 cm x 23 cm) casserole.  Drizzle or 
brush with melted butter.  Bake 15 - 20 minutes until hot.  Serve with additional 
sour cream, chopped parsley or chives. 

Fresh Mushroom Crepes 

1 batch  

crepes (about 16) 

1 lb. (454 g)  

fresh mushrooms 

1/4 cup (60 ml)   

butter 

1/2 tsp. (3 ml)  

salt 

1/4 tsp. (1.5 ml) 

pepper 

1/2 tsp. (3 ml)  

seasoned salt 

2 packets 

beef bouillon 

4 tbsp. (60 ml) 

dry white wine 

1 cup (250 ml)   

dairy sour cream 

2 tbsp. (30 ml)  

chives, minced

Melt butter in a skillet, slice mushrooms and sauté about 4 minutes.  Add salt, 
pepper, seasoned salt, bouillon and wine.  Cook over medium heat for several 
minutes.  Stir in sour cream and chives.  Heat but do not boil.  Spoon about 4 
tablespoons mushrooms and sauce onto center of crepes, brown side down, 
and fold over. 

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13-07-03   4:30 PM

13-07-03   4:30 PM