Tuna Crespelle

A humble can of tuna is transformed into an impressive crepe dish layered with tuna, béchamel and Parmesan cheese.

Photo by Helen G.
Adapted from cbc.ca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from cbc.ca

Ingredients

  • Crespelle:

  • 3

    eggs

  • 1 1/2

    cups milk

  • Pinch of salt

  • 1 3/4

    cups all-purpose flour

  • Extra virgin olive oil, for cooking the crespelle

  • Béchamel:

  • 2

    Tbsp. butter

  • 2

    Tbsp. all-purpose flour

  • 2

    cups milk

  • 1/4

    cup grated Parmesan cheese

  • Salt and freshly ground pepper, to taste

  • Tuna Filling:

  • 2

    (6 oz.) cans tuna, drained

  • 2

    garlic cloves

  • 2

    Tbsp. extra virgin olive oil

  • Salt and freshly ground pepper, to taste

  • Assembly:

  • 1

    (5 oz.) jar pesto, (store-bought or homemade)

  • 1

    cup grated Parmesan cheese

  • Salt and freshly ground pepper, to taste

Directions

Crespelle In a medium bowl, whisk the eggs & milk together. Whisk in salt & flour until smooth. Alternatively, mix crespelle batter in a blender. Let batter rest in fridge for 30 minutes. In a non-stick (8") fry pan, heat olive oil over medium heat. When pan is hot. Pour a ladleful of the crespelle batter into the skillet, swirling the pan to ensure only a thin layer of batter covers the surface of the pan, and removing any excess batter back into the bowl. Cook crespelle until set and lightly golden brown, about 1 to 2 minutes. Flip and cook until lightly golden brown, about another 1 minute. Repeat to make 8 in total. Béchamel In a small saucepan, melt butter over medium heat. Stir in flour to make a roux. Add milk, whisking constantly. Cook béchamel, stirring frequently, until it begins to thicken, about 5 to 10 minutes. Remove from the heat. Stir in Parmesan cheese and season with salt & pepper. Tuna Heat olive oil in a skillet over medium heat. Add garlic clove. When garlic is golden, add tuna. Sauté mixture until hot, about 5 minutes. Season with a little pepper. Remove garlic clove and discard. Set aside. Assembly Preheat the oven to 350 degrees F. Grease an 8" round springform pan. Assemble the layers like a lasagna. First add a few Tbsp. of béchamel to the pan for a base at bottom of pan. Continue to evenly layer in the following: crespelle, tuna, béchamel, pesto, Parmesan cheese & freshly ground pepper. Repeat the process to make 8 layers. Bake until golden brown and filling is steaming hot, about 25 to 30 minutes. Let stand for 10 minutes before removing from the pan. Cut and serve hot.

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