1 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 egg
1 tbsp. butter, melted

Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6 inch skillet; heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out. 1/4 c. finely chopped green pepper 1 can (6 1/2 oz.) tuna in water, drained 4 eggs 1 c. milk 1/2 tsp. salt 1/2 tsp. dry mustard 1/8 tsp. ground red pepper 1/4 c. Parmesan cheese

Carefully fit 1 prepared crepe in each of 12 greased muffin cups, 2 1/2 x 1 1/4 inches. Divide onion, green pepper and tuna among crepe-lined cups. Beat eggs, milk, salt, mustard and red pepper until smooth. Pour about 3 tablespoons egg mixture into each cup. Sprinkle with cheese.

Bake in 350 degree oven until knife inserted in center comes out clean, 20 to 25 minutes. (If edges of crepes begin to brown before eggs are set, cover with aluminum foil.) Let stand 5 minutes before serving. You can substitute 1 can (7 3/4 ounces) salmon, drained, cleaned and flaked for the tuna.