Prep 15 mins
Cook 40 mins
While continuing my happy trip thru the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series, I found yet another unique idea that turns canned tuna fish into something spec. Once again versatility gets high marks from me as this works as a brunch, luncheon or dinner entree as well as a starter course (Time does not include time for crepe batter to chill). *Enjoy*
- 3⁄4 cup flour
- 3 eggs
- 1 tablespoon vegetable oil
- 1 cup milk
- 1⁄2 cup cheddar cheese (grated)
For Tuna Sauce Filling
- 3 ounces butter
- 1 onion (med-sized & chopped)
- 2 tablespoons flour
- 1 1⁄2 cups milk
- 13 1⁄2 ounces canned tuna (well-drained)
- 1⁄2 cup peas
- 1 tablespoon fresh parsley (chopped)
- 1 cup cheddar cheese (grated)
- FOR CREPES: Sift flour into med bowl & make a well in the center. Add eggs, oil + 1/4 cup milk & beat till smooth. Beat in remaining milk & refrigerate batter for 30 minutes.
- Heat crepe pan & grease lightly (or spray w/PAM). Ladle 2-3 tbsp of batter into pan, swirling batter evenly around pan to coat the base.
- Cook over med-heat till crepe is lightly browned. Then turn the crepe to lightly brown the other side & turn out on a plate.
- Repeat process using remaining batter to make about 12 crepes & set aside with 1/2 cup grated cheddar cheese.
- FOR TUNA SAUCE FILLING: Heat butter in med saucepan. Add onion & stir constantly till onion is soft.
- Stir in flour & cook for 2 min, continuing to stir.
- Gradually add milk, stirring constantly over mod high-heat till mixture boils & thickens.
- Add flaked tuna, peas, parsley + cheese & stir till mixture is well-combined.
- TO ASSEMBLE & COOK STACK: Preheat oven to 350°F
- Place a crepe in a rd baking dish (or springform pan) & spread with 1/4 cup of the tuna sauce. Repeat layering w/remaining crepes & sauce.
- Sprinkle top of stack w/the reserved 1/2 cup grated cheddar cheese & bake for 10 minutes. Remove from oven & allow to rest for 2-3 minutes.
- TO SERVE: Use a sharp knife to cut stack into 8 wedges for a brunch or luncheon entree -- or 6 wedges for a dinner entree. As a starter course, I think it best to roll the crepes individually, place them in a casserole dish for baking topped w/the cheese & then serve 1 per person (halved on a sml plate).
I've been making this recipe for years and the whole family loves it. I use a different recipe for the crepes themselves, but do the same filling and build the stack as in this recipe.