Tuna Crepes Recipes

TUNA APPETIZER ROLL UPS

Steps:

• Add the sifted flour, caster sugar, a pinch of salt, milk and egg to a large mixing bowl.
• Stir into a runny batter. Pour a drop of oil in a non-stick pan and place it over medium-high heat. Then add a generous spoonful of the crepe batter to the hot pan.
• Lightly turn the pan a little to spread the batter over the surface evenly. Then let the crepe bake for some minutes until the edges start to brown. Carefully lift the crepe a little and see if it is golden enough. Then flip it over and bake it on its uncooked side.
• Once baked, transfer the crepe to a clean plate and cover with tinfoil. Add another drop of oil to the hot pan and another batch of crepe batter. Do this until there is no batter left anymore. You should end up with 4 thin crepes. Place them in a neat stack on top of each other and let them cool down fully. In the meantime transfer the drained tuna to a mixing bowl and add the cream cheese.
• Stir and add half of the chopped dill. Season with a little pinch of pepper and salt.
• Stir. Once the crepes are cooled, spread them with the tuna mixture.
• Sprinkle with the rest of the chopped dill and extra pepper or salt to taste. Then roll the crepes up.
• Roll them tightly in some cling film and let the crepes cull in the fridge for an hour.
• Then remove the cling film, slice the crepes up. Place them on a clean serving plate.

TUNA CREPE STACK

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).

TUNA CREPES

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.