Tuna Crespelle

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


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.

Yield: 6 servings.