3/4 c. all-purpose flour, sifted (for crepes)
3/4 tsp. salt
2 eggs
1 c. milk
4 tbsp. (1/2 stick) butter (for crepes & sauce)
3 tbsp. flour (for sauce)
Dash of pepper
1/4 tsp. leaf tarragon, crumbled
1 1/2 c. light cream or table cream
2 egg yolks, slightly beaten
1 (1 lb.) can salmon, drained, boned & flaked
1 tbsp. freeze dried chives
1 tbsp. lemon juice
3 tbsp. grated Parmesan cheese

Combine the 3/4 cup flour and 1/4 teaspoon of the salt in a medium-size bowl. Beat eggs until blended in a small bowl; stir in milk; beat until flour mixture until smooth. Heat a 7 inch frying pan slowly; test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right. Grease pan lightly with butter.

Measure batter, 2 tablespoons at a time, into pan, tilting pan to cover bottom. Bake crepe 1 to 2 minutes, or until bottom browns; turn; bake 1 minute longer. As crepes are baked, stack on a plate with paper toweling between; keep warm. Repeat with remaining batter, buttering pan before each baking, to make 12 crepes.

Melt remaining 3 tablespoons butter in a medium-size saucepan; blend in the 3 tablespoons of flour. Cook, stirring constantly, until bubbly. Stir in remaining 1/2 teaspoon salt, pepper, tarragon and cream. Continue cooking until sauce thickens and boils 1 minute.

Beat egg yolks slightly in a small bowl; stir in about half of the hot sauce, then stir back into remaining sauce in pan. Cook 1 minute longer, remove from heat. Blend 3/4 cup of the sauce with salmon and chives in a medium-size bowl; stir lemon juice into remaining sauce. Place a heaping tablespoon of the salmon mixture on each crepe; roll up, jelly roll fashion; place in a single layer in a buttered broiler-proof dish (13 x 9 x 2 inches). Pour remaining sauce over crepes; sprinkle Parmesan cheese over all. Bake in hot oven (400 degrees) 10 minutes, or until bubbly. (If you prefer top slightly brown, place in broiler for 2-3 minutes.) Serve hot.