Tuna Crepes Recipes
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
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
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