Tuna Crepe Stack

READY IN: 55mins
Recipe by twissis

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*

Top Review by figtwig

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Cook over med-heat till crepe is lightly browned. Then turn the crepe to lightly brown the other side & turn out on a plate.
  4. Repeat process using remaining batter to make about 12 crepes & set aside with 1/2 cup grated cheddar cheese.
  5. FOR TUNA SAUCE FILLING: Heat butter in med saucepan. Add onion & stir constantly till onion is soft.
  6. Stir in flour & cook for 2 min, continuing to stir.
  7. Gradually add milk, stirring constantly over mod high-heat till mixture boils & thickens.
  8. Add flaked tuna, peas, parsley + cheese & stir till mixture is well-combined.
  9. TO ASSEMBLE & COOK STACK: Preheat oven to 350°F
  10. 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.
  11. 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.
  12. 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).

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