Cheesy Garden Tuna-Filled Crepes (Microwave)
Submitted by ravynwench
Tender crepes stuffed with cheddar, broccoli, and tuna, then microwaved until the cheese melts into a gooey blanket. A quick, protein-packed meal that turns pantry staples into something surprisingly elegant.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minCrepes for dinner might sound fancy, but these come together entirely in the microwave.
Broccoli, canned tuna, celery, and onion get folded with a generous helping of shredded cheddar, then rolled inside tender crepes and zapped until bubbly.
It’s the kind of clever shortcut cooking that was big in the ‘80s, and honestly? It still works.
You get a protein-packed, veggie-loaded dinner on the table with almost no cleanup.
Chef Tips
- Use store-bought crepes to make this even faster, or make a batch ahead on the weekend
- Drain the tuna well and pat dry so the filling doesn’t get watery
- Swap broccoli for spinach or asparagus tips if you want a different veggie twist
- Cover loosely with plastic wrap (or a damp paper towel) so steam can escape and the crepes don’t get soggy
Ingredients
Directions
Prepare crepes.
Place broccoli in 1½ quart microwave safe casserole.
Cover and microwave as directed on package;drain.
Stir in 1½ cups cheese and the remaining ingredients.
Microwave covered on high 1 minute.
Spoon onto crepes;roll up.
Arrange in square microwave dish, 8 x 8 x 2 inches sprinkle with remaining cheese.
Cover loosely with plastic wrap and microwave on high until cheese is melted, 2 to 3 minutes.
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