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.