Crepes with Tuna Sauce

20 minutes Prep: 10 minutes Cook: 6 minutes

125 calories per serving view nutrition facts

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6 1/2	ounces	tuna fish	packed in oil
2	ounces	anchovies
1	tablespoon	parsley leaves	italian, fresh,, chopped
1	x	salt
1	x	black pepper	freshly ground
1/2	cup	flour, unbleached all-purpose
1/2	cup	water	cold
3	large	eggs	slightly beaten
1	teaspoon	onion salt
1	x	vegetable oil

Drain oil form tuna and anchovies and finely chop the fish.

Add parsley, salt and pepper to taste, and mix well.

Beat the flour with half the water to avoid forming lumps.

Add remaining water and mix well. Add eggs, onion salt and 1/4 tsp pepper and beat well.

Heat a four inch skillet; brush bottom with oil.

Pour 2 or 2 1/2 Tbsp of butter in skillet, tilting to spread the crepe evenly.

Cook 3 minutes or until bottom is done but the top is still somewhat moist.

Place 1 Tbsp of tuna mixture off centre on edges; fold other edge on top; with a fork seal the open semicircular edge.

Turn migliaccini onto ungreased baking sheet, as you make them.

Then bake in 450F oven for 5 to 6 minutes.

SERVES: 6

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Serving Size 96g

Amount per Serving

Calories 125 27% of calories from fat