Elizabeth's Tuna Mornay Pancakes

Getting kids to try different tastes can be difficult, but by involving them in making their meal is going to allay a lot of their fears of the unknown. This recipe of yummy savoury pancakes with tuna morney is easy to make, so the kids can do it by themselves. (Please supervise children when cooking!)

Tuna Mornay Pancakes
Easy to make and fun to cook

Portions: 6 Servings

Preparation: 10 minutes

Cooking: 30 minutes

Ingredients

Pancakes (makes around 12):

  • 125g plain flour
  • 2 tbsp melted butter
  • 2 eggs, beaten
  • 350ml milk
  • 2 tbsp butter (to cook)

Tuna Mornay

  • 300ml milk
  • 1 tbsp butter
  • 11/2 tbsp flour
  • 250g canned tuna
  • 150g canned corn
  • 150g grated cheddar cheese

To Serve

  • 1 tbsp chopped parsley

Method

  1. Pancake Batter: Sieve the flour into a bowl and make a well in the centre. Place the eggs, milk and butter in the well and beat them into the flour to make a smooth batter. Cover the bowl and place it in the refrigerator for 10-30 minutes (the batter will keep for 2-3 days if prepared from fresh ingredients).
  2. To Cook: Melt 1 tbsp of the butter in a crepe pan or flat frying pan over a moderate heat. Add two tablespoons of the batter to the pan and swirl it around so that you have a thin coating of batter. Cook the pancake for 2 minutes so that it is set, then turn it over with a spatula and cook for a further minutes (the pancake should be slightly golden). Turn the pancake out onto a warm plate and keep it warm while you prepare the remaining pancakes or serve it. If the pan becomes dry add while cooking the remaining batter add a little more butter to it.
  3. Tuna Mornay: Pour the milk into a saucepan and carefully bring to the boil, then remove from the heat. Melt the butter in a saucepan and stir in the flour with a wooden spoon. Remove from the heat and gradually stir in the milk, mix vigorously to avoid lumps. Return to the heat and bring to a strong simmer. Stir constantly until the sauce thickens. Add the tuna, corn and cheese, stir until the cheese melts. Remove from the heat and season with a little salt. Serve.
  4. To Serve: Lay the pancakes out onto plates place filling along one side of each pancake and roll them, sprinkle with a little parsley and serve.