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Tuna Mornay Crepes

  • 1serving

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crepes:

  2. 1 egg

  3. 115g plain flour

  4. 300ml milk

  5. Pinch salt

  6. Mornay filling:

  7. 2 tbsp butter

  8. 1 onion - diced

  9. 2 clove garlic - crushed

  10. 2 1/2 tbsp plain flour

  11. 1/2 cup white wine

  12. 2 cups milk (or half milk and half cream)

  13. 1x 425g can tuna (in brine or springwater) including liquid.

  14. 2 tspn chicken stock powder

  15. 2 tspn worcestershire sauce

  16. 2tspn dried tarragon

  17. 1/2 tspn dill

  18. Juice 1/2 lemon

  19. 4 eggs - boiled and chopped

  20. 1/2 cup peas - cooked

  21. 1 cup shredded cheese

  22. salt and pepper

Instructions Jump to Ingredients ↑

  1. Combine the ingredients fo the crepes and set aside for 20mins In a large pan - melt the butter and saute the onion and garlic.

  2. Add the flour and fry for 1 minute.

  3. Add the wine and keep stirring for 30 seconds.

  4. Add the milk and stir til thickened.

  5. Add all the other ingredients and continue cooking, stirring the whole time.

  6. Take off the heat and set aside.

  7. Cook the crepes in a hot pan.

  8. Spoon the filling into each and roll up and place in a baking dish.

  9. Top each with more shredded cheese and bake in a 180C oven for 20 mins.

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