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Tuna Crepes

ingredients

2 x 175 g (7 oz) cans tuna. drained
50 g (2 oz) can anchovies, drained
15 g (2 tbsp) chopped parsley
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) pepper
6 eggs, beaten
100 g (4 oz) flour
225 ml (8 fl oz) cold water
7 g (2 tsp) finely chopped onion
30 ml (2 tbsp) vegetable oil

method

1. In a medium-sized mixing bowl, combine the tuna, anchovies, parsley, salt and pepper.

2. Flake with a fork and mix until evenly blended. Set the filling aside.

3. In another mixing bowl, combine the eggs, flour, water and onions. Mix the batter thoroughly.

4. Lightly grease a large heavy frying pan with the vegetable oil.

5. Place over a medium heat. Ladle 45 ml ( 3 tbsp) of the batter at a time into the pan, spreading it evenly, and cook for 3 to 5 minutes or until the crepe is solid but still slightly moist.

6. Place 1 tbsp of the tuna filling on the crepe and fold it over.

7. Remove from pan and set aside on a large baking sheet. Repeat the process until all the batter and filling are used up.

8. Preheat the oven to 230°C (450°F) Gas 8. Put the baking sheet in the oven and bake for 8 minutes. Serve hot.

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