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Tuna Stack Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Tuna salad||2 Cup (32 tbs)|
|Apple slaw||2 Cup (32 tbs)|
|Cooking spray||2 Tablespoon|
Calories 300 Calories from Fat 140
% Daily Value*
Total Fat 16 g24%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 58.1 mg
Sodium 412.7 mg17.2%
Total Carbohydrates 21 g7%
Dietary Fiber 0.95 g3.8%
Sugars 3.6 g
Protein 19 g38.9%
Vitamin A 13.4% Vitamin C 13.1%
Calcium 7.3% Iron 9.4%
*Based on a 2000 Calorie diet
Gradually add milk, egg, and margorine, bearing with a wire whisk until smooth.
Cover and refrigerate batter at least 1 hour.
Coat the bottom of a 10-inch nonstick crepe pan or skillet with cooking spray; place pan over medium heat just until hot, nor smoking.
Pour 3 tablespoons batter into hot pan, quickly tilt pan in all directions so that batter covers pan in a thin film.
Cook crepe 2 minutes.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from the pan.
Flip crepe, and cook 1 minute on other side.
Place crepes on a rowel to cool.
Stack crepes between layers of waxed paper to prevent sticking.
Repeat procedure until all batter is used.
Place one crepe on a serving platter; spread 1/3 cup tuna Salad over crepe.
Top with another crepe, and spread with 1/3, cup Apple Slaw.
Repeat procedure, ending with a crepe, until all crepes, Tuna Salad, and Apple Slaw have been used.
Cover and refrigerate overnight.
Garnish Tuna Stack with a cucumber rose, if desired.
Cur into wedges to serve.