Infuse our tasty tuna into this classic western dish with this quick and simple tuna crepe recipe.

Serving size and cooking time:

12 Portions
60 Minutes

Ingredients:
Crepes
250 ml water
60 g milk powder
2 eggs
60 ml melted butter
75 g wheat flour
Aluminium cups (7cm in diameter)Béchamel
500 ml full cream milk
100 g grated Cheddar cheese
3 g nutmeg
3 g pepper
5 g salt
50 g corn flour

Crepes Filling
1 can Christa Tuna Tongol Chunk in Vegetable Oil
1 steamed potato, mashed
4 bird’s eye chilies, finely chopped without seeds
2 hard-boiled eggs, finely chopped
200 g mayonnaise
Mozzarella cheese (for topping)

1. Add water, milk powder, egg, wheat flour, and melted butter. Mix well.
2. Sieve the mixture.
3. Heat non-stick pan (15 cm diameter), then pour enough batter onto the
   pan, wait until crepes is done. Repeat this step until all batter has been
   cooked. Put aside.
4. In a non-stick pan, put full cream milk, pepper, salt, ground nutmeg.
5. Then mix well.
6. Heat the mixture until it boils, and then add corn flour. Stir until it
   thickens.
7. Turn off the stove. Add grated Cheddar cheese the stir well. Put aside.
8. Take one crepes then fill with Christa tuna, bird’s eye chili, potato,
   hard-boiled egg, and mayonnaise.
9. Fold, and then put it inside an aluminium foil cup (7 cm diameter).
   Spread 1 tbsp. of béchamel on top of the folded crepes.
10. Sprinkle Mozzarella cheese, then heat in the oven at 170 degrees
    Celsius for 45 minutes