1 c. all-purpose flour
1 1/2 c. milk
2 eggs
1 tbsp. cooking oil
1/4 tsp. salt

Combine flour, milk, eggs, oil and salt. Beat with rotary beater until blended. Heat a lightly greased 6 inch skillet, remove from heat. Spoon in about 2 tablespoons of batter, lift and tilt skillet to spread evenly. Return to heat to brown one side. Remove by inverting pan over toweling. Repeat to make 12 crepes occasionally greasing skillet. Set crepes aside.

FILLING:

1/4 c. chopped onion
1/4 c. butter
1/4 c. all-purpose flour
1/4 tsp. salt
2 1/4 c. milk
2 c. shredded sharp Parmesan cheese (8 oz.)
1 (10 oz.) pkg. frozen chopped broccoli
1 (7 oz.) can salmon, drained, boned and flaked

In saucepan cook onion in butter until tender but not brown. Stir in flour and salt. Add milk, cook and stir until thickened and bubbly. Add cheese; stir until melted. Remove from heat.

Cook broccoli according to package directions; drain. Cut up any large pieces; fold in salmon and 3/4 cup of the sauce. Spoon about 3 tablespoons salmon mixture onto unbrowned side of each crepe; roll up. Place crepes seam side down in a 12 x 7 1/2 x 2 inch pan; pour remaining sauce over crepes. Bake, covered at 375 degrees until heated through, 20 to 25 minutes. Makes 4 to 6 servings.