Serves: 8
Total Calories: 344

2 tablespoons butter
1/2 cup chopped onion
1/2 cup finely chopped celery
1/4 pound mushrooms, chopped
1 tablespoon lemon juice
1/2 teaspoon thyme
2 cans (7-ounce) tuna
1/2 teaspoon salt
16 crepes
2 tablespoons butter
3 tablespoons paprika
6 tablespoons flour
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
2 cups sour cream

1. Melt butter and saute onion and celery until tender. Add remaining ingredients, except crepes and Sauce. Cook 10 minutes remove from heat. Stir in 1 cup Paprikash Sauce.
2. Spoon tuna mixture onto one end of each crepe and roll up. Heat half of remaining Paprikash Sauce in crepe pan.
3. Add half of crepes to the pan as crepes are heated, remove and continue with remaining sauce and crepes.

Paprikash Sauce:
1. Melt butter add paprika and stir constantly over low heat for 5 minutes. Blend in flour slowly add and stir in chicken broth, salt and pepper. Cook, stirring constantly until mixture thickens and comes to
a boil.
2. Remove from heat and stir in sour cream.

Nutritional Facts:

Serves: 8
Total Calories: 344
Calories from Fat: 150

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash