1/2 c. all purpose flour
1/2 tsp. salt
2 eggs
1/2 c. water
2 tsp. vegetable oil

Mix all ingredients; beat with hand beater until smooth, about 1 minute. Lightly butter 7 inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until thin film of batter covers bottom. Cook until top looks dull and dry and bottom is light brown, about 30 seconds.

1 can (6 1/2 oz.) tuna, drained
1 can (15 oz.) tomato sauce
1 tsp. celery salt
1 egg
1 c. creamed cottage cheese
1/2 tsp. garlic salt
1/8 tsp. pepper
1 c. shredded Mozzarella or Cheddar cheese

Prepare Manicotti crepes. Heat tuna, tomato sauce and celery salt until hot, 3 to 5 minutes. Pour 1/3 of the sauce into ungreased oblong, baking dish, 12 x 7 1/2 x 2 inches or oblong pan, 13 x 9 x 2 inches.

Mix egg, cottage cheese, garlic salt and pepper. Spread about 1 tablespoon cheese mixture down center of each crepe. Reserve 1/2 cup cheese. Sprinkle about 1 teaspoon remaining cheese on each crepe; roll up. Place seam sides down in baking dish; pour remaining sauce over crepes. Sprinkle reserved cheese down center of crepes. Cook uncovered in 350 degree oven until hot and bubbly, about 30 minutes. Serves 6.