|Leek||1 , sliced|
|Canned salmon||220 Gram (1 Can)|
|Lemon juice||1 Tablespoon|
|Lemon rind||1 Teaspoon|
|Cream cheese||60 Gram|
|Curry powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
1. Combine sliced leek and 1 tablespoon of the butter in large bowl, cover, cook on HIGH for three minutes. Mix in drained salmon, lemon juice, lemon rind, cream cheese and season to taste.
2. Sauce: Melt remaining butter in large Pyrex measuring jug on HIGH for 1 minute. Stir in flour and curry powder, cook on HIGH for one minute. Stir in milk and sour cream, cook on HIGH for four minutes. Stir twice during cooking.
3. Combine one quarter of a cup of sauce with salmon mixture. Reconstitute crepes following directions on packet.
4. Spoon salmon mixture onto crepes, roll up, place into a greased shallow dish, cover with remaining sauce, sprinkle with cheese dust lightly with paprika, cook on MEDIUM for ten minutes.