Tuna Crepe Stack Recipes

Steps:

• Cook rice as directed on package, omitting salt. Remove from heat. Add onions, vinegar and sugar; mix lightly. Spread onto baking sheet; cool completely.
• Combine tuna, mayo, Sriracha sauce and soy sauce.
• Place 1 (3-inch) biscuit cutter in each of 2 individual to-go containers. Spoon half the rice mixture into each biscuit cutter; press to form even layer. Top with layers of cucumbers and tuna mixture. Sprinkle with sesame seed. Carefully remove biscuit cutters.
• Serve sushi stacks with edamame and crackers.

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).

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.