---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Smoked Salmon and Corn Crepe Rolls
  Categories: Appetizers, Seafood, Breads
       Yield: 30 -40 rolls
  
            ===CREPES===
       3    Eggs; beaten
       3 tb Butter; melt
     1/2 c  Milk
     1/4 c  Cornmeal
     1/4 c  All-purpose flour
       1 c  Fresh or thawed frozen corn
            Kernels
       2    Green onions; chop fine
     1/4 ts Salt
     1/2 ts Black pepper
            Peanut oil
            ===STUFFING===
     1/2 lb Cream cheese; soft
       2 tb Milk
     1/2 lb Smoked salmon; sl thin
       3 c  Watercress or arugula leaves
            And stems; wash well
  
   CREPES-Mix together the eggs, butter and milk. Gradually beat in the
   cornmeal and flour until smooth. Stir in the corn, green onions, salt and
   pepper. The batter should be thin enough to pour; add more milk if
   necessary. Over medium-high heat, heat a thin film of oil in a 7″ non-stick
   pan. Ladle in just enough batter to cover the bottom of the pan. Cook for
   2-3 minutes until lightly brown. Turn the crepe and cook for 1 minute more.
   Spread each crepe out on the work surface as it is done. Continue cooking
   until all the crepe batter is used. There should be about 6-8 crepes.
   ROLLS-Beat the milk into the cream cheese. With a rubber spatula or broad
   knife, spread each creepe with a thin layer of cheese. Cover the cheese
   with slices of smoked salmon and lay several sprigs of watercress or
   arugula on top. Roll each crepe up fairly tight, and slice into 4 or 5
   (3/4") pieces. Arrange on a platter and garnish with more watercress or
   agrugula. Source: Crescent City Brewhouse. MM Waldine Van Geffen vghc42a.
  
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