Tuna-Broccoli Crepes

Ingredients

• 1 10-ounce package frozen chopped broccoli
• 1/2 cup chopped onion
• 3 tablespoons margarine or butter
• 3 tablespoons all-purpose flour
• 1 tablespoon prepared mustard
• 1/4 teaspoon pepper
• 1/2 cups milk
• 1 1/2 cups shredded American cheese (6 ounces)
• 1 6 1/2-ounce can tuna, drained and broken into chunks, or two 6 3/4-ounce cans salmon, drained, flaked, and skin and bones removed
• 12 Crepes (see recipe, page 72)
• Milk
• Paprika
• Sliced or silvered almonds, toasted (optional)

Instructions

1. Cook broccoli according to package directions. Drain. Cut up any large broccoli pieces. Set aside.
2. For cheese sauce, in a medium saucepan cook onion in margarine or butter till tender but not brown. Stir in flour, mustard, and pepper. Add the 1/2 cups milk all at once. Cook and stir till thickened. Add cheese, and cook and stir till melted. Remove from heat.
3. Combine tuna or salmon, broccoli, and 3/4 cup of the sauce. Spoon about 3 tablespoons of the tuna-broccoli mixture onto the unrolled side of each crepe. Fold in half. Place crepes side by side, loosely, in a 12x7 1/2x2-inch baking dish. Bake, covered, in a 375° oven for 20 to 25 minutes or till heated through.
4. Reheat the remaining cheese sauce. Stir in ad dilitional milk, if necessary. To serve, spoon remaining cheese sauce over crepes. Sprinkle with paprika and, if desired, top with toasted almonds.