Sunday, June 21, 2015

Tuna And Egg Savory Crepes

Crepes are not something new to Maldivians, we have been making this since long time, like kiru folhi, fen folhi, riha folhi, so here is another version of a very delicious easy savory crepe recipe. I served these without cooking any further, but for a yummier version melt about 1 tablespoon of butter in a skillet and saute the filled crepes on medium heat until golden brown on both sides.
Ingredients for Crepes:
1/2 cup lukewarm water
1 cup milk
4 eggs
4 tbs vegetable oil + more to apply in pan.
1 cup flour
1/4 tsp salt
Ingredients for filling:
3 tbs vegetable oil
1 small onion (chopped)
1/2 of a chilly (chopped)
hard boiled eggs (chopped)
2 tins of tuna in oil (oil drained)
4 tbs mayonnaise
How to Make Crepes:
1­_Put all of the ingredients for the crepes in a blender and blend until well combined.
2_ Pour a dot of vegetable oil in anon-stick skillets over medium heat.
3_Pour enough batter to cover almost half the bottom of the skillet and immediately swirl around to evenly coat the bottom of the pan. If you get any small gaps, you can fill them with more batter.
4_Once the bottom is barely golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a plate.
5_Repeat with all of the batter, using a dot of vegetable oil each time if needed
How to make filling:
6_ In a bowl combine eggs and tuna, leave aside. In a sauce pan heat oil and add onion and chilly, saute until onions are tender. Put onion mixture into the egg and tuna mixture, add salt and mayonnaise. Combine everything well.
To assemble crepes:
7_ Add enough of the filling to be able to spread on half of the crepe. Roll the crepe from the side filling was spread and cut in half if desired. Do this until all filling is used….. Enjoy! 

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