Crepes with tuna2013-04-05
- Servings : 8/9 units
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
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This recipe of crepes with tuna is an excellent combination… Ideal for a Summer lunch served with salad.
Units: Metric / (Units: US)
- For the dough:
- 3 eggs
- 125 grams / (4 1/2 ounces) all-purpose flour
- 2 tablespoons margarine
- 300 ml / (1 1/4 cups) milk
- Butter for greasing
- A pinch of salt
- For the filling:
- 350 grams / (12 1/3 ounces) canned tuna
- 50 ml / (3 1/3 tablespoons) olive oil
- 1 medium onion
- 2 cloves of garlic
- Oregano (to taste)
- Parsley (to taste)
- 150 ml / (1/2 cup and 2 tablespoons) béchamel
- Pepper (to taste)
- Salt (to taste)
For the dough:
In a bowl, place the flour, salt and mix well. Melt the margarine in microwave; set aside.
In an electric mixer, beat on medium speed the eggs and the milk. Reduce the mixer speed to low and add the flour mixture. Then, add the melted margarine and beat for 2 to 3 minutes to incorporate.
Grease a non-stick frying pan with some butter and place over low heat. When the butter starts melting, pour small portions of the dough with a ladle until cover completely the bottom. When the first side starts to turn slightly golden, flip with a spatula and cook about a minute or until golden. Repeat the process until the dough runs out.
For the filling:
Season the tuna with oregano and pepper and set aside.
Place the olive oil, the chopped onion and the chopped garlics in a saucepan and saute over low heat until the onion starts to turn slightly golden. Add the tuna, stir and simmer about two minutes. Pour the béchamel, mix well and cook about two minutes, stirring occasionally.
Put small portions of the filling over the crepes, sprinkle with chopped parsley and lift both folded edges of the crepe and fold them over the filling, forming a cone.