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1
Mix flour, baking pwdr and salt.
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2
Stir in remaining ingredients.
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3
Beat with hand beater till smooth.
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4
Lightly butter 6 inch skillet; heat over medium heat till bubbly.
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5
For each crepe, pour scant 1/4 c. of the batter into skillet; immediately rotate skillet till thin film of batter covers bottom.
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6
Cook till light brown.
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7
Run wide spatula around edge to loosen; turn and cook other side till light brown.
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8
Stack crepes, placing waxed paper between each.
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9
Keep crepes covered to prevent them from drying out.
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10
1/4 c. finely minced green pepper 1 can (6 1/2 ounce.)
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11
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
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12
Carefully fit 1 prepared crepe in each of 12 greased muffin c., 2 1/2 x 1 1/4 inches.
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13
Divide onion, green pepper and tuna among crepe-lined c..
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14
Beat Large eggs, lowfat milk, salt, mustard and red pepper till smooth.
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15
Pour about 3 Tbsp.
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16
egg mix into each c.. Sprinkle with cheese.
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17
Bake in 350 degree oven till knife inserted in center comes out clean, 20 to 25 min.
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18
(If edges of crepes begin to brown before Large eggs are set, cover with aluminum foil.)
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19
Let stand 5 min before serving.
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20
You can substitute 1 can (7 3/4 ounces) salmon, liquid removed, cleaned and flaked for the tuna.
