3/4 cup all-purpose flour, sifted (for crepes)
3/4 tsp. salt
2 eggs
1 cup 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 cup 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

Making the Crepes:

Preheat oven to 400°F.

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 into 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 on the surface of the pan, temperature of pan is correct.

Grease pan lightly with butter. Measure batter, 2 tablespoons at a time, into pan, tilting pan to cover bottom.

Bake crepe for 1 to 2 minutes, or until bottom browns; turn; bake 1 minute longer. As the crepes are baked, stack them on a plate with paper toweling between; keep warm.

Repeat with remaining batter, buttering pan before each baking, to make 12 crepes.

Sauce:

Melt remaining 3 tablespoons of 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 for 1 minute.

Beat egg yolks slightly in a small bowl; stir in about half of the hot sauce to temper the eggs (this helps to prevent curdling), then stir back into the remaining sauce in pan. Cook 1 minute longer and 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, (13x9x2-inches). Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.

Bake in preheated 400°F for 10 minutes, or until bubbly. (If you prefer the top slightly brown, place in broiler for 2 to 3 minutes).

Serve hot.