TUNA CREPE STACK
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*
Provided by twissis
Categories Lunch/Snacks
Time 55m
Yield 6 Dinner Entree Wedges, 6 serving(s)
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : Calories 504.4, Fat 31.4, SaturatedFat 17.2, Cholesterol 206.9, Sodium 583.9, Carbohydrate 23.2, Fiber 1.5, Sugar 2, Protein 31.5
TUNA CREPES
Make and share this Tuna Crepes recipe from Food.com.
Provided by Dave C
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Crêpes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter.
- Heat non-stick frypan, coated with cooking spray, over medium heat.
- Spoon 1/4 cup (60 mL) batter into pan; allow to spread to about 6 in.
- (15 cm) diameter and cook batter on both sides until light golden.
- Remove from pan& set aside, keeping warm.
- Repeat step 3 to make 8 crêpes.
- Combine soup with tuna, green onion, celery, and milk.
- Bring to boil, stirring occasionally.
- Reduce heat and simmer 5 minutes.
- Spoon 1/4 cup (60 mL) filling along the middle of each crêpe.
- Roll crêpes to cover filling.
- Sprinkle Parmesan cheese and paprika on top.
Nutrition Facts : Calories 312.3, Fat 10.4, SaturatedFat 3.8, Cholesterol 24.6, Sodium 1106.2, Carbohydrate 45, Fiber 1.6, Sugar 1.3, Protein 9.6
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