1 can (2 oz.) mushrooms, stems & pieces
1 can (8 oz.) spinach
1/2 c. Ricotta or creamed cottage cheese
1/2 c. grated Parmesan cheese
1 med. onion
2 tbsp. butter
1 can (6 1/2-7 oz.) tuna
Crepes
2 c. rich thin cream sauce

Chop drained mushrooms and onions fine. Cook in butter until onion is tender. Add drained chopped spinach, flaked tuna and ricotta cheese. Mix gently and simmer 5 minutes. Keep warm. Put a heaping teaspoon of the tuna mixture toward 1 side of each crepe and form into a ball. Place folded side down in a shallow baking dish. Pour warm cream sauce over crepes. Sprinkle with Parmesan cheese. Put under broiler until sauce is bubbly and cheese is browned. Watch carefully.

CREPES:

2 eggs, beaten
2/3 c. flour
1 1/2 tbsp. salad oil
1 c. milk
1/4 tsp. salt

Beat with rotary beater until smooth. Let batter rest an hour before baking. Bake crepes, one at a time, by pouring about a tablespoon of batter on a hot greased griddle or skillet, tilting the pan to make a very thin cake about 5 inches in diameter. When browned, turn and brown on other side. Keep warm.