Tuna Crepe Cups Recipe
- 1 c. all-purpose flour
- 1/4 teaspoon baking pwdr
- 1/4 teaspoon salt
- 1 1/4 c. lowfat milk
- 1 egg
- 1 tbsp. butter, melted
- Mix flour, baking pwdr and salt.
- Stir in remaining ingredients.
- Beat with hand beater till smooth.
- Lightly butter 6 inch skillet; heat over medium heat till bubbly.
- For each crepe, pour scant 1/4 c. of the batter into skillet; immediately rotate skillet till thin film of batter covers bottom.
- Cook till light brown.
- Run wide spatula around edge to loosen; turn and cook other side till light brown.
- Stack crepes, placing waxed paper between each.
- Keep crepes covered to prevent them from drying out.
- 1/4 c. finely minced green pepper 1 can (6 1/2 ounce.)
- tuna in water, liquid removed 4 Large eggs 1 c. lowfat milk 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon grnd red pepper 1/4 c. Parmesan cheese
- Carefully fit 1 prepared crepe in each of 12 greased muffin c., 2 1/2 x 1 1/4 inches.
- Divide onion, green pepper and tuna among crepe-lined c..
- Beat Large eggs, lowfat milk, salt, mustard and red pepper till smooth.
- Pour about 3 Tbsp.
- egg mix into each c.. Sprinkle with cheese.
- Bake in 350 degree oven till knife inserted in center comes out clean, 20 to 25 min.
- (If edges of crepes begin to brown before Large eggs are set, cover with aluminum foil.)
- Let stand 5 min before serving.
- You can substitute 1 can (7 3/4 ounces) salmon, liquid removed, cleaned and flaked for the tuna.
flour, baking pwdr, salt, milk, egg, butter
Taken from cookeatshare.com/recipes/tuna-crepe-cups-52741 (may not work)