2 egg yolks
1/2 tsp. salt
1 c. light cream
1/2 c. flour
butter

Beat yolks with salt and cream. Beat in flour. Lightly butter a 7-inch non- stick pan. Use 3 tablespoons butter per crepe. Lightly brown both sides; tilt pan to cover evenly. Makes 6 crepes. 2 tbsp. butter 2 tbsp. flour 1/2 tsp. salt Dash pepper 1 1/2 c. milk 2 (7 oz.) cans tuna 1 tbsp. parsley 1 tbsp. butter 1/2 c. grated Swiss cheese Paprika

Saute mushrooms 3 minutes. Add flour, salt, and pepper. Add milk gradually, stirring constantly. Boil 1 minute. Add tuna and parsley.

Spoon filling in center of each crepe and roll up, placing seam side down in buttered casserole dish. Dot with butter. Sprinkle with cheese and paprika. Bake at 400 degrees 10-15 minutes. Serves 6.