Salmon Crepes Mornay and Salmon Giveaway!

Crepes are so easy to make.  Really.  Once you get the hang of it, its just like making pancakes.  Nope, I’m not crazy (I know that’s what you’re thinking) just completely in love with crepes.  Crepes are fun food.  They make dinner a little more special, or dessert a little more tasty and make the loveliest of presentations. 

I wanted to create a recipe using canned Alaskan salmon sent to me from my friends at Pure Alaska Salmon Co. in Bellingham, Washington.  Actually, I don’t even need a recipe for this salmon.  It’s so good I usually eat it right out of the can.  Sometimes I mix it with a little lemon juice, homemade mayo and season it with a pinch of salt for a delicious salmon salad sandwich. 

The Redhead canned salmon makes the yummiest filling for these delicious savory crepes Mornay.  Simply prepared and then richly sauced, it’s decadence on a plate! 

Pure Alaskan Salmon

Shirley Zuanich, Owner of Pure Alaskan Salmon  Co, has generously sent me a case of her canned salmon for recipe testing and a case to giveaway!  An entire case of Pure Alaskan Salmon Redhead, wild sockeye salmon from Alaska.    All you have to do is leave a comment about the post and how you would use canned salmon in a recipe.  Karista’s Kitchen will choose one reader from the comments to receive the case of salmon.

The contest will last for one week, from June 28th – July 5th.  In the meantime, if you’d like to try this delicious salmon you can find it at Whole Foods, PCC Natural Markets and on the website Pure Alaskan Salmon Co.  Check out the website for fabulous information and health benefits of this sustainable canned salmon. 

Can’t wait to read all the recipe ideas.  Good luck everyone!

Salmon Crepes Mornay


8 – 10 crepes (crepe recipe below)

2 cans Pure Alaska Salmon Co. Redhead or ThinkPink

1/2 cup finely chopped shallots

1 tablespoon finely chopped fresh mixed herbs (thyme, Italian parsley, oregano, chervil, marjoram, basil, chives)

Salt and fresh ground pepper to taste

Sauce Mornay (sauce recipe below)

Chopped chives for garnish


Preheat oven to 350F.

In a saute pan, add a tablespoon of butter and saute shallots for a minute or two or until fragrant and wilted. 

In a medium bowl, mix together the two cans of salmon, shallots, and mixed fresh herbs.  Season to taste with salt and fresh cracked black pepper.

For each crepe, mound a generous 1/4  cup of the salmon mixture in a log shape in the center of the crepe. Fold over about 1/2 inch of the side edges to hold in the filling, then roll the crepe up.  Place the crepes seam side down in a greased baking dish. 

Ladle the Mornay sauce over the top, and then place in the oven and let the crepes bake for about 15 – 20 minutes.

Garnish with fresh chopped chives and serve immediately. 

Basic Crepe Recipe

I love this website for visual instructions

Makes 12 crepes, or six servings.

  • 2 cups all-purpose flour
  • 3 large eggs
  • 2 cups milk (maybe a little more)
  • 3 tablespoon vegetable oil
  • 1/2 teaspoon salt

Whisk the eggs in a large mixing bowl (an electric whisk works great).   Add the flour, 1/2 the milk, vegetable oil, and salt and begin whisking. Pour in the remaining milk as you whisk – this helps to ensure a smooth batter. Depending on the size of the eggs, you may need to add a little more milk. The consistency of the batter should be about like heavy cream. Cover the bowl and place it in the refrigerator to age for an hour.

Heat a 10  inch round non stick crepe pan  or a 12 inch non stick pan on medium heat until hot. Ladle about 1/3 cup batter into the pan, turning and tilting the pan to evenly coat bottom. Cook until the top surface is no longer wet and the edges starting to brown (one to two minutes), then turn with a spatula and cook 15 seconds more on the other side.

Remove from the pan and place in a folded clean dish towel. Continue making the crepes and stacking them in the folded dish towel. Set aside to use in above recipe.

Classic Mornay Sauce by Emeril


  • 2 1/2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups warmed milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • pinch freshly grated nutmeg (optional)
  • 2 ounces grated cheese, such as Gruyère


In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown.

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

The sauce is now called a Mornay Sauce.  If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

This sauce is also delicious over steamed vegetables!



  1. I happened on your site today as I bought some Salmon at Pike Market yesterday and I made crepes Saturday morning and thought…I should combine the two, and here you are with the recipe to do so. Not only that, you are in Seattle. We moved to the Seattle area last week from South Georgia, so thanks for sharing your recipe and all of the links on your site, I’m enjoying seeing so many people in the Seattle area excited to cook and finding out about more things in this area. Thanks for the “tour”.

    • Welcome to Seattle Sandy! You’ll find were all crazy about our salmon here. And halibut, as well as local farmer’s markets and all our locally grown foods. Please feel free to email me or leave a comment with any questions you may have. You’re going to love it here. The weather may prove challenging at times. It rains a lot. 🙂 But there is so much to explore around the Puget Sound it sort of makes up for the weather. Check out my posts under the flying category for more information on the Islands around the Puget Sound. Great places to visit, especially during the summer. Again, welcome to Seattle!

  2. I made this and loved it.
    I made the crepes, mixed the salmon and spices, and made the sauce – all last night. Today after church I simply had to roll the crepes, spoon on the sauce and bake. Served with fresh tomato slices, it was an elegant meal. My husband, 10 year old and I all loved it.

  3. Recipe sounds delicious. I would love to win the salmon and would try it several recipes I have been looking to try as well as this one the idea you suggested for sandwhiches.

  4. Sonya Zabrisky says:

    I would top the salmon with a mango peach salsa…

    • I love mango peach salsa! And it’s absolutely delightful over salmon. I just finished testing a mango pineapple chutney over salmon. Fabulous. I think I’ll blog that next. Happy Cooking!

  5. I’ve always loved salmon but really fell in love with canned salmon this past spring. My favorite way to eat it is as salmon burgers-some crushed cereal, dill, mustard, yogurt, and capers and the pan fried. SOOO good!

  6. I love it fresh salmon. I would use it to make a salmon dip for crackers or a sandwich. I would also use it on the top of garlic bread. I could use it in just about anything.

  7. It has fond memories for me . . . On a hot summer day, my mom would make a dinner of canned salmon, french fries (real ones that she made outside in her Fry Daddy 😉 hard boiled eggs, cucumber slices and tomato wedges. This was a total classic as a kid – not sure where the idea came from, but it was always the same. If it ever gets hot this summer, I may just have to ask her to whip up a batch.

  8. Me too Jodi!

  9. Jodi Boatright says:

    YUM! I like Rachel’s idea

  10. Just made an awesome salad earlier today – quinoa, fresh spinach, canned salmon, lemon juice & zest, olive oil, touch of garlic and S&P. Sometimes I add a bit of fresh dill too. Did I tell you how much I love canned salmon 😉

  11. i would make salmon crocetes southern style with grn peppers, onion, and oldbay seasoning, fried in a castiron pan with a little bacon fat….or make it into a salmon roll… a crab roll but with salmon….on some hawian rolls mmmm mmmmm mmmm

  12. The crepes looks delicious! I love wild salmon and would combine the salmon with carrots, onion, cajun spices and stuff a portobello mushroom and bake it. Yum!

    • Wow! Ok, love all these ideas. Such talented and creative Chef’s! Joanne, I love stuffed portobello mushrooms, and stuffing wit the canned salmon is a fabulous idea. Thanks for entering! Now I’m hungry.

  13. Jodi, I’m thinking some salmon cakes with this salmon would be fabulous! And I’m with Nolan… I order crepes whenever I get the chance. 🙂 Thanks for your entry!

  14. Jodi Boatright says:

    I would would use the salmon to try these luscious crepes. We (except Will) absolutely love salmon just about any way you can fix it. Also, Nolan has discovered the joy of crepes and now orders them whenever he gets the chance. So my first use would be to make these crepes, next I’d probably try some salmon cakes, and then probably a salad.

  15. Karista, this recipe looks great. I would use wild canned salmon to make salmon burgers over a bed of sauteed kale with red bell peppers and mushrooms and a cucumber dill salsa. Another recipe I love with canned salmon is to mix it with lemon juice, Italian seasoning, and some chopped up veggies.

    • Julie, Wow, these recipe ideas sound fantastic! I love salmon burgers and sauteed kale is my new favorite veggie of choice. I use it in everything, even quiche and omelettes. Ok, think I might need the recipe for your cucumber dill salsa. Yum! Thanks for your entry!

  16. Christine Sanchez says:

    Salmon Cakes or salmon salad, not sure but I know my Dad and I would have tons of fun figuring it out 🙂 By the way the crepes look amazing, Ive never had a savory crepe, hmmm.

  17. Lisa, love those biscuits! That’s a great idea and a great way to get the kiddos to eat some salmon. Thanks!

  18. I would LOVE, LOVE, LOVE to win the case of salmon… I eat it all the time and would probally use it in every lunch and dinner recipe I could! I love it baked with garlic and lemons and a little ginger on it too with black pepper and lemon pepper to season it! 🙂 xoxo

    Also, I love the crepe recipe with salmon and another great idea is if you have the recipe for the Cheddar Bay Biscuits at Red Lobster, follow that recipe but add canned salmon to it and you have a different version that is soooooo delicious!!! 🙂 xoxo

  19. I would LOVE, LOVE, LOVE to win the case of salmon… I eat it all the time and would probally use it in every lunch and dinner recipe I could! I love it baked with garlic and lemons and a little ginger on it too with black pepper and lemon pepper to season it! 🙂 xoxo

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