Mix all the mustard sauce ingredients together to make the sauce.
Drain the tuna in a sieve to remove the oil and liquid.
Wash the lettuce well and drain, and julienne the onion and carrot finely.
Beat the egg, sugar, and salt in a bowl, then add the milk a little at a time, mixing as you go.
Once the egg and milk are well combined, sift in the all-purpose flour and whisk into a batter.
Add the melted butter and mix thoroughly so it doesn’t separate.
Strain the batter once through a sieve, cover the bowl with plastic wrap, and let rest at room temperature for 30 minutes.
Pour a portion of the batter onto a preheated pan and cook it thin.
Spread mustard sauce over the cooked crepe and top evenly with the lettuce, onion, carrot, and tuna.
Fold in the edges of the crepe and roll it up.
Tips
Using two crepes stacked together lets you add plenty of filling without them tearing when you roll it up.
As soon as you pour the batter onto the pan, spread it by tracing a circle with the bottom of the ladle, or by lifting and tilting the pan to spread the batter thin and wide before cooking.
Tuna Crepe
Equipment: frying pan, mixing bowl, whisk
Ingredients (4 pieces)
- all-purpose flour 125g
- egg 2
- sugar 30g
- salt ¼ tsp
- milk 300ml
- unsalted butter 30g, melted
- yellow mustard 1 tbsp
- whole grain mustard ½ tbsp
- mayonnaise 5 tbsp
- oligosaccharide syrup 5 tbsp
- canned tuna 2 can
- carrot 1 (large)
- onion 1 (large)
- iceberg lettuce 4
Instructions
1. Mix all the mustard sauce ingredients together to make the sauce.
2. Drain the tuna in a sieve to remove the oil and liquid.
3. Wash the lettuce well and drain, and julienne the onion and carrot finely.
4. Beat the egg, sugar, and salt in a bowl, then add the milk a little at a time, mixing as you go.
5. Once the egg and milk are well combined, sift in the all-purpose flour and whisk into a batter.
6. Add the melted butter and mix thoroughly so it doesn't separate.
7. Strain the batter once through a sieve, cover the bowl with plastic wrap, and let rest at room temperature for 30 minutes.
8. Pour a portion of the batter onto a preheated pan and cook it thin.
9. Spread mustard sauce over the cooked crepe and top evenly with the lettuce, onion, carrot, and tuna.
10. Fold in the edges of the crepe and roll it up.
https://hong-recipe.pages.dev/en/recipes/tuna-crepe/
Hong's Recipe