Directions:

"This was a favorite during Chanuka.
But Migliaccini is so versatile that it be served throughout the year as an appetizer, for lunch or for supper, accompanied by a dish of fagioli conditi.
The recipe below is for company or formal occasions.
For family use, it's easier not to fill the crepes but to stack them on a plate with some sauce in between.
" 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