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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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* Ingredients:
3/4 cup flour |
3 eggs |
1 tablespoon vegetable oil |
1 cup milk |
1/2 cup cheddar cheese (grated) |
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) |
Directions:
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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