2 eggs
1/2 tsp. salt
1/2 c. flour
1 c. light cream

Beat eggs with salt and cream. Beat in flour well. In a lightly greased 7-inch Teflon pan, pour in 2 tablespoons of batter, rotating pan to cover bottom evenly. Lightly brown each side. Repeat until all batter is used. Crepes can be made the day before and kept refrigerated, layered between sheets of wax paper.

TUNA FILLING:

1/4 lb. mushrooms
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash fresh ground pepper
1 1/2 c. milk
2 (7 oz.) cans chunk-style tuna, drained
1 tbsp. chopped parsley
1 tbsp. butter
1/2 c. grated Swiss cheese
Paprika

Saute mushrooms in butter. Add flour, salt and pepper. Gradually add milk and cook, stirring constantly, until sauce boils 1 minute. Add tuna and parsley.

Spoon a generous tablespoon of filling in each crepe. Roll up. Place in shallow baking dish, 8x12 inches. Dot with 1 tablespoon butter and sprinkle with cheese and paprika. Bake at 400 degrees for 10-15 minutes. Makes between 12-14 crepes.