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Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 2 servings | |
| Calories 374 | |
| Calories from Fat 88 | 24% |
| Total Fat 10.04g | 13% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 588mg | 25% |
| Potassium 327mg | 9% |
| Total Carbs 55.48g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 8.27g | 6% |
| Protein 14.42g | 23% |
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