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Asparagus and Tuna Pancakes

Main Course (Serves 4)

Filling

You will need

• 425 g can tuna drained
• 100 g lean bacon fried lightly in small pan.
• 2 spring onions or handful chives chopped
• 2 hard boiled eggs chopped.
• Eight garden fresh asparagus spears, ends trimmed, cut in half and microwaved for one minute.
• Half a cup of grated cheese
• Handful of parsley chopped

Place tuna, bacon, spring onions or chives and eggs in a large bowl.

Cheese Sauce

You will need

• 100 g butter or margarine
• 1 tablespoon plain flour
• 375 mls milk
• 1 ½ cups grated cheese

Directions

1. Melt butter in microwave, add flour and mix until smooth, then microwave for 30 seconds
2. Slowly add milk to flour and butter, stirring to maintain a smooth mixture
3. Microwave for two minutes, stir and repeat until sauce is thick.  The sauce should be thick enough to hold the mixture together, but thin enough to mix it through the ingredients easily.
4. Add cheese and stir until melted
5. Pour sauce over the ingredients in the bowl and stir to combine.

8 thin Pancakes

You will need

• 1 ¼ cups plain flour
• 1 egg
• 350ml milk
• 25g melted butter
• A little more butter for cooking the pancakes.

Directions

1. Put the flour in a bowl and break in the egg, then add about 1/3 of the milk.  Mix to a smooth paste, then slowly add the rest of the milk, stirring to keep the mixture smooth. Add the melted butter and mix till you have a smooth batter.  The consistency of the mixture should be able to be poured.
2. Rest the mixture for one hour.
3. Using  a 20cm frying pan on a medium heat melt about a teaspoon of butter for each pancake then add two to three tablespoons of batter, tilting the pan from side to side to spread the mixture thinly over the surface of the pan.  Cook until the batter is set and the pancake is brown, turn and cook to brown other side, then remove from pan and repeat for eight pancakes.
4. Grease an ovenproof dish, approximately 30cm x 20cm
5. Place the filling mix on one half of each pancake and top with two pieces of asparagus
   Fold the other half pancake over the filling and place in overproof dish.
6. Top with the grated cheese and bake in oven for 20 minutes or until cheese is melted and golden on top.  Garnish with chopped parsley and serve with a crisp green salad.