Recipe: Tuna Crespelle


Recipe: Tuna 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

2 tbsp. butter
2 tbsp. all-purpose flour
2 cups milk
¼ cup grated Parmesan cheese
Salt and freshly ground pepper, to taste

Tuna Filling:
2 (6 ounce) cans tuna, drained
2 garlic cloves
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

1 (5 ounce) jar pesto, (store-bought or homemade)
1 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste



In a medium bowl, whisk the eggs and milk together. Whisk in the salt and flour until smooth. Alternatively, mix crespelle batter in a blender. Let batter rest in fridge for 30 minutes.

In a non-stick (8-inch) 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.


In a small saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Add the 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 and pepper.


Heat olive oil in a skillet over medium heat. Add the 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.


Preheat the oven to 350 degrees F. Grease an 8-inch round springform pan.

Assemble the layers like a lasagna. First add a few tbsp. of béchamel to the pan for a base so the first crespelle doesn’t stick to the bottom of the pan. Then continue to evenly layer in the following: crespelle, tuna, béchamel, pesto, Parmesan cheese and 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.

Originally published on In The Kitchen with Stefano Faita.

Servings: 6 servings

Nutritional Info.

approx. Per Serving