What you need:

  • Crepes:
  • 11/4 c flour
  • 3 eggs, beaten
  • 11/2 c milk
  • pinch of salt
  • 2 T butter, melted

  • Tuna Filling:
  • 1 (12 oz) or 2 (6 oz) cans of tuna
  • 1/2 c mayonnaise
  • 2 T onion, minced
  • 1/2 t salt

  • Crepe Sauce
  • 103/4 oz can cream of celery soup
  • 1/2 c milk
  • 1 c cheddar cheese, grated

What you do:

  • Place all crepe ingredients in a mixer or blender and blend well.  
    Set batter aside.  (Let batter stand for 1 hour for perfect crepes)
  • In a large bowl, mix together tuna filling ingredients; set aside.
  • Spray a medium to large skillet with nonstick spray.  Heat skillet
    over med-high heat.  Pour approximately 1/4 c batter into skillet.
    Swirl pan so batter covers the bottom surface evenly.  Cook until
    the bottom is lightly browned, about 2 minutes.  Flip with spatula
    and repeat on other side.  Remove crepe to plate, and repeat
    process until you have 10 crepes made.
  • Divide tuna mixture, spread on crepes and roll up.  Line crepes
    up in a baking pan.
  • In a medium saucepan, mix soup with milk and heat to simmer.  
    Add cheese and heat until melted.  Pour mixture over crepes.  
    Bake in a preheated, 350 degree oven for 20-25 minutes; serve.
Tuna Crepes
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