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
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:
- 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
- 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.
- Continue to make 12 crepes.
To make tuna sauce:
- Heat butter in medium saucepan, add onion stir constantly over medium heat or until onion is soft.
- Stir in flour, cook, stirring for two minutes.
- Gradually stir in milk over high heat until mixture boils and thickens.
- Add flaked tuna, peas, parsley and cheese, stir until combined.
To make stack:
- Place a crepe on a plate, until cheese is melted.