1 cn Tuna; 6 1/2 oz, packed in
-oil
1 cn Anchovies; 2 oz
1 tb Parsley, Italian; fresh,
-chopped
-Salt
-freshly ground black pepper
1/2 c  Flour;unbleached
1/2 c  -Cold water
3    Eggs; slightly beaten
1 ts Onion salt
Oil

Drain oil form tuna and anchovies and finely chop the fish. Add parsley,
salt and pepper to taste, and mix well. Beat the flour with half the water
to avoid forming lumps. Add remaining water and mix well. Add eggs, onion
salt and 1/4 tsp pepper and beat well.
Heat a four inch skillet; brush bottom with oil. Pour 2 or 2 1/2 Tbsp of
butter in skillet, tilting to spread the crepe evenly. Cook 3 minutes or
until bottom is done but the top is still somewhat moist. Place 1 Tbsp of
tuna mixture off centre on edges; fold other edge on top; with a fork seal
the open semicircular edge.
Turn migliaccini onto ungreased baking sheet, as you make them. Then bake
in 450F oven for 5 to 6 minutes. SERVES: 6