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Sockeye Salmon Crepes with Béchamel Sauce from Maria Liberati

We have recently partnered with author of The Basic Art of Italian Cooking, Maria Liberati. She has been working with our Bristol Bay Sockeye and providing us with some Italy-inspired recipes. This video explains her process of Sockeye Salmon Crepes with Béchamel Sauce. Recipe by Maria Liberati, in her home kitchen! Click here for more recipes from Maria. 


For the crêpes 

  • 2c + 2T milk
  • 1 1/3 c flour
  • 3 eggs
  • pinch of salt 

Visit Maria's website here for full directions on how to make the crêpes, or crespelles, Italian style crêpes.   

For the béchamel sauce

  • 2c milk
  • 6T butter
  • 1/2c flour
  • pinch nutmeg
  • pinch salt


For the filling 

  • 1/2 lb robiola or farmer's cheese
  • 1/2 lb Wild for Salmon Sockeye Salmon, cooked & flaked
  • small handful of parsley, freshly chopped



To make the béchamel sauce, first melt the butter, then add the flour incrementally while stirring. This makes a roux. Add milk in a little at a time, stirring constantly until all milk is in pan and sauce is thick. Remove from heat and set aside.
In a bowl, place the cheese, salmon (previously cooked & flaked) and chopped parsley. Stir ingredients until blended. Place a spoonful of filling in the center of the crepe, fold in half and then half again, making a triangle shape. Place béchamel sauce in the bottom of a casserole dish, layering each crepe in the dish. Then cover the crepes with more béchamel sauce. Top with grated or shaved parmigiana reggiano cheese.
Bake in an oven preheated to 375 degrees for half an hour or till golden and bubbly on top. Garnish with fresh parsley.


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