Tuna Crepe Stack

Ingredients

For Crepes

• 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)

Directions

1. 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. 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. 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. 4

   Repeat process using remaining batter to make about 12 crepes & set aside with 1/2 cup grated cheddar cheese.

5. 5

   FOR TUNA SAUCE FILLING: Heat butter in med saucepan. Add onion & stir constantly till onion is soft.

6. 6

   Stir in flour & cook for 2 min, continuing to stir.

7. 7

   Gradually add milk, stirring constantly over mod high-heat till mixture boils & thickens.

8. 8

   Add flaked tuna, peas, parsley + cheese & stir till mixture is well-combined.

9. 9

   TO ASSEMBLE & COOK STACK: Preheat oven to 350°F

10. 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. 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. 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).