Crepes with tuna

Crepe with tuna on a plate

This recipe of crepes with tuna is an excellent combination… Ideal for a Summer lunch served with salad.

Category: Fish, Recipes
Cuisine: ,
Servings:: 9 units
Prep Time: 20 m
Cook Time: 50 m
Total Time: 1:10 h
1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, 3.60 out of 5)
Units: Metric (Units: US)


    For the dough:

  • 3 eggs
  • 125 grams (1 cup) all-purpose flour
  • 2 tablespoons margarine
  • 300 ml (1 1/3 cups) milk
  • Butter for greasing
  • A pinch of salt
  • For the filling:

  • 350 grams (12 1/3 ounces) canned tuna
  • 50 ml (1/4 cup) olive oil
  • 1 medium onion
  • 2 cloves of garlic
  • Oregano (to taste)
  • Parsley (to taste)
  • Pepper (to taste)
  • Salt (to taste)
  • For the béchamel sauce:

  • 150 ml (1 3/4 cups) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)


  1. For the béchamel sauce:
    Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
  2. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
  3. For the dough:
    In a bowl, place the flour, salt and mix well. Melt the margarine in microwave; set aside.
  4. 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.
  5. 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.
  6. For the filling:
    Season the tuna with oregano and pepper and set aside.
  7. Place the olive oil, the chopped onion and the chopped garlic 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.
  8. 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.
Crepes with tuna
Nutrition facts
Serves 9 units
Per Serving:
Calories 261
Total Fat 15 g(23%)
Saturated Fat 3 g(16%)
Cholesterol 71 mg(24%)
Sodium 180 mg(7%)
Total Carbohydrate 15.5 g(5%)
Protein 15.5 g

One Comment

  1. Avatar for Linda

    Delicious! Many years ago when I was a teen my mother & I used the make something very similar. Only ours had a cream sauce on top & were baked. I sauteed some celery along with the onion, chopped fine. Also added some shredded Parm & Swiss. So good!

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