Tuna Crepe Stack

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Cook over med-heat till crepe is lightly browned. Then turn the crepe to lightly brown the other side & turn out on a plate.
4. 4
   Repeat process using remaining batter to make about 12 crepes & set aside with 1/2 cup grated cheddar cheese.
5. 5
   FOR TUNA SAUCE FILLING: Heat butter in med saucepan. Add onion & stir constantly till onion is soft.
6. 6
   Stir in flour & cook for 2 min, continuing to stir.
7. 7
   Gradually add milk, stirring constantly over mod high-heat till mixture boils & thickens.
8. 8
   Add flaked tuna, peas, parsley + cheese & stir till mixture is well-combined.
9. 9
   TO ASSEMBLE & COOK STACK: Preheat oven to 350°F
10. 10
    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.
11. 11
    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.
12. 12
    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).