2/3 cup water
1 small bouillon cube
1 tablespoon olive oil
½ cup mushrooms, sliced
½ cup celery, diced
¼ cup yellow onion, diced
1/3 cup all-purpose flour
½ teaspoon Worcestershire sauce
8-oz. pack salmon (foil pouch)
1 tablespoon sun-dried tomatoes, sliced
1 tablespoon parsley flakes (or fresh)
½ cup Swiss cheese, shredded (optional)
At camp: Boil water with bouillon cube and set aside. Put olive oil in skillet and add mushrooms; sauté for 2 minutes. Add onion and celery; continue to sauté for 3 to 4 minutes. Add flour, stirring constantly for 2 more minutes. Add bouillon and Worcestershire. Cook over low heat, stirring constantly, until mixture thickens to the consistency of alfredo sauce. Stir in salmon, tomatoes, and parsley. Heat 1 minute. Place ¼ cup salmon mix onto each crepe. Add cheese. Roll up. Serves three.
Southwest Scramble Crepes
1 12-ounce carton Easy Eggs or Egg Beaters (or powdered equivalent of 6 eggs)
1 small avocado, sliced
1 tablespoon cilantro
1 4-ounce can green chilies, diced
2 red chili peppers, diced
1 cup shredded jack cheese
At home: Drain green chilies and pack in small zipper-lock bag. For squish-free transport, carry avocado in cooking pot.
In camp: Dice chilies and peppers. Scramble eggs, cilantro, green chilies, and red peppers in frying pan. Scoop egg mix onto crepe; top with avocado and cheese. Roll up. Serves two.