This week’s cook book challenge combined with my lack of culinary energy has produced the somewhat mundane tuna crepe stack. Whilst unremarkable, it was a good honest meal of the comforting variety. Something I would imagine most children would eat happily and reasonably quick to prepare. Budget friendly as well.

The recipe claims to serve 6 but it fed the four of us with no leftovers.

Tuna Crepe Stack
from Australian Women’s Weekly ‘The Best Seafood Recipes’

3/4 cup plain flour
3 eggs, lightly beaten
1 tablespoon oil
1 cup milk
1/2 cup grated tasty cheese
Tuna Sauce
60g butter
1 medium onion, chopped
2 tablespoons plain flour
1 1/2 cup milk
425g can tuna, drained
1/2 cup frozen peas, thawed
1 tablespoon chopped fresh parsley
1 cup grated tasty cheese
To make crepes:

  1. Sift flour into medium bowl, make well in centre, add eggs, oil and 1/4 cup of milk, beat until smooth. Beat in remaining milk. Refrigerate for 30 minutes
  2. Heat heavy based fry pan, grease lightly. Pour 2 -3 tablespoons batter into pan, swirling evenly to coat base. Cook over medium heat until lightly browned, turn, lightly brown, remove from pan.
  3. Continue to make 12 crepes.

To make tuna sauce:

  1. Heat butter in medium saucepan, add onion stir constantly over medium heat or until onion is soft.
  2. Stir in flour, cook, stirring for two minutes.
  3. Gradually stir in milk over high heat until mixture boils and thickens.
  4. Add flaked tuna, peas, parsley and cheese, stir until combined.

To make stack:

  1. Place a crepe on a plate, until cheese is melted.