Savory Saturdays

Crepes are typically created for dessert, but I love a nice savory crepe! We made a basic white sauce recipe with tuna, peas and cheese for the filling and they turned out really good :)

Sous Chef: Megan

Recipe: Crepes with Cheesy Tuna Sauce

Cheesy Tuna Sauce:

4 T. butter

4 T. flour

1/2 salt

1/4 pepper

2 cups milk

1 small can tuna, drained

1/2 cup Gouda cheese, shredded

1/2 - 1 cup peas, cooked

Melt butter in a saucepan over low heat. Stir in flour, salt and pepper (I think this recipe needs a bit more salt and pepper, so season to taste). Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheese, tuna and peas. Keep warm until ready to serve with crepes.

Crepes:

1 cup flour

1/4 tsp salt

2 T oil

1 cup milk

1/4 cup soda water

1 egg

Sift flour and salt together, set aside. Blend oil, milk and water. Beat the egg and add to liquid. Blend in dry ingredients, beat until a smooth thin batter is formed.

To cook the crepes, spread about 3 T. of batter in a lightly buttered hot skillet. Cook about 1 minute, turn the crepe and cook another minute over medium heat.

Serve with sauce and perhaps a little extra shredded cheese.

Critiques ~

Brian: "Done good work baby!"

Megan: "I'm in heaven!"

Zachary: "Mom, this is really good!"

Anna: "Super Good!"

Amelia: "Awesome!"