Crepes With Tuna Sauce

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Servings: 6 Difficulty: Advanced
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Crispy baked savory crepes filled with a rich, flavorful tuna and anchovy mixture
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Crepes With Tuna Sauce recipe image
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Crepes With Tuna Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 184.0

Description

These savory Italian-style crepes, known as migliaccini, offer a delightful twist on traditional appetizers. The thin, delicate crepes are filled with a robust mixture of canned tuna, anchovies, fresh parsley, and seasoning, then baked until golden and crisp. The combination of salty, briny fish and the light, airy texture of the crepe makes for an addictive bite. Perfect for holiday gatherings, party platters, or a sophisticated weeknight starter, this dish is simple to assemble yet impresses with its homemade charm. The brief baking time ensures the crepes hold their shape while developing a satisfying crunch. Serve warm for the best texture and flavor experience.

Ingredients

Directions

  1. Heat a small amount of oil in a pan and briefly cook the anchovies until they begin to soften, then remove from heat.
  2. Drain the tuna thoroughly and combine it with the softened anchovies in a mixing bowl.
  3. Finely chop the tuna and anchovy mixture together until well blended.
  4. Stir in the chopped fresh parsley, onion salt, and freshly ground black pepper to taste, mixing well to distribute the flavors.
  5. In a separate bowl, whisk together the flour and half of the cold water to create a smooth, lump-free paste.
  6. Gradually add the remaining cold water, whisking continuously until the batter is fluid and smooth.
  7. Add the slightly beaten eggs to the flour mixture and beat well until fully incorporated and uniform.
  8. Heat a 4-inch skillet over medium heat and brush the bottom lightly with oil.
  9. Pour about 2 to 2.5 tablespoons of batter into the hot skillet, tilting the pan to spread the batter evenly into a thin circle.
  10. Cook the crepe for about 3 minutes, or until the bottom is set and golden but the top remains slightly moist.
  11. Place 1 tablespoon of the tuna mixture off-center on one edge of the crepe.
  12. Fold the empty edge over the filling to create a semicircle, pressing gently with a fork to seal the edge.
  13. Transfer the folded crepe to an ungreased baking sheet, seam-side down.
  14. Repeat the process with the remaining batter and filling to form all the crepes.
  15. Bake in a preheated 450&# 194;°F (232ðC) oven for 5 to 6 minutes, or until the crepes are crisp and golden brown.
  16. Serve immediately while warm and crispy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 184.0kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.5g8%
Cholesterol 45.0mg15%
Sodium 44.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, crepes, tuna, anchovies, appetizer, party food, fish, baked, crispy, filling, parsley, holiday, starter, migliaccini, seafood, easy, quick, party, finger food
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