1/3 cup (85 g) butter
1/3 cup plain flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups (750 ml) cream
1/2 cup (125 g) butter
2 small onions, chopped
1 clove garlic, minced
1 green pepper, chopped
4 cups drained canned tuna fish
1 teaspoon salt
1/2 teaspoon black pepper
4 hard-boiled eggs, chopped
Make the crepes using a crepe.
Set aside and keep warm.
Melt the 1/3 cup butter in the top of a double boiler.
Stir in the flour, salt and pepper and cook for about five minutes.
Add the cream and stir until smooth.
Cook until thick, stirring constantly.
Melt the half cup of butter in a saucepan and saut£ the onions and garlic until the onions are transparent.
Add the green pepper and cook until the onions are golden brown.
Add the tuna fish and blend thoroughly.
Stir in the salt and pepper and half the white sauce.
Fill each crepe with some of the filling and fold over.
Place the filled crepes in a shallow buttered baking dish.
Pour over the remaining sauce and bake in a 375°F (190°C) oven for about 1/2 hour.