Tuesday, February 5

Solar Tuna Crepes in White Wine Sauce

You know how you can have a song stuck in your head and it just won't leave you alone? Well, this is going to sound crazy, but, there I was, minding my own business, and 'crepes' would not leave me alone. Just when I thought it was gone – CREPES! – would echo throughout my head (Yes, mine can echo because it's empty – or so some people have suggested, over the years). Fine; I can take a hint and went into the kitchen to make a stack of crepes so they would have a few hours to cool. This would also give me time to figure out a filling.
In just a few minutes and a basic mix of flour, eggs, and water, salt, pepper, and some of Bojangles French Fry Seasoning, the savory crepes were in the hot skillet and stacked on paper toweling to remove any moisture.

The crepes were re-stacked and into the fridge for a couple of hours of resting, while I threw together the, uh, filling. Oh, yeah, that's the best part of using crepes -- you can choose a sweet filling or savory, fruit dressing or sauce, it's up to you – they're a super easy method of dressing up a very basic meal. And, because much of the pre-cooking is done stovetop, the final baking in the winter sun is easy, too.

I decided on canned tuna for my filler to show my sister that it doesn't have to taste bad, just because it was in a can. Some leftover cabbage thinly sliced, a medium onion thinly sliced, and chopped mushrooms, would be the basics, softened in 1 Tablespoon of tallow, salt, pepper, mace, parsley; then, returned to the bowl they were mixed in so that I could use the skillet for the sauce.

Crepes were ready to be filled, rolled, and placed side by side in the baking dish. You can see where some were cooked longer than others and browned evenly – but, all were fully-cooked.

In 2 Tablespoons of tallow, I browned 2 Tablespoons of flour, added salt and pepper, one can of creamed celery soup, 1 cup of milk and 1/4 cup of white wine, whisking it smooth throughout the cooking process and then poured over the crepes. The final touch was shredding 4 ounces of smoked cheddar cheese and a light sprinkling of parsley over all before going into the 275F solar oven.

After forty minutes, the cheese was melted and lightly browned, the crepes piping hot, and we were ready to be served, forks in hand. Isn't it wonderful what can be done with crepes and a little of this and that! Let us know how yours turned out.



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