Tuna Crepe Recipe
Ingredients
- 1 cantuna or 1 cansalmon, drained
- 1/4 cup chopped celery
- 1/4 cup chopped green onion
- 3 tablespoonsmilk
- 1 (10 ounce) can condensed cream of mushroom soup or 1 (10 ounce) can low-fat cream of mushroom soup
- grated parmesan cheese for garnish (optional)
- lettuce (shredded)
- Tomatoes (diced)
Directions
- Crêpes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter.
- Heat non-stick frypan, coated with cooking spray, over medium heat.
- Spoon 1/4 cup (60 mL) batter into pan; allow to spread to about 6 in.
- (15 cm) diameter and cook batter on both sides until light golden.
- Remove from pan& set aside, keeping warm.
- Repeat step 3 to make 8 crêpes.
- Combine soup with tuna, green onion, celery, and milk.
- Bring to boil, stirring occasionally.
- Reduce heat and simmer 5 minutes.
- Spoon 1/4 cup (60 mL) filling along the middle of each crêpe.
- Roll crêpes to cover filling.
- Add lettuce and tomatoes if prefered.
- Sprinkle Parmesan cheese
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 407g | |
| Calories 279 | |
| Calories from Fat 159 | 57% |
| Total Fat 18.05g | 23% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1980mg | 83% |
| Potassium 450mg | 13% |
| Total Carbs 25.05g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.89g | 5% |
| Protein 6.0g | 10% |
){kind=link}