By Julie Goodwin

Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Main
Favourite flavours: Seafood
Convenience recipes: Budget

Any leftover mornay can be reheated to eat with rice. The mornay can be stirred through cooked pasta and baked.

INGREDIENTS

1/2 cup (75g) plain flour
2 eggs, beaten lightly
11/4 cups (310ml) milk
20g butter
TUNA MORNAY
1 cob fresh corn, husk and silk removed
50g butter
1 medium (120g) carrot, chopped finely
1 medium (150g) brown onion, chopped
1/4 cup (35g) plain flour
11/2 cups (375ml) milk
2 tablespoons Dijon mustard
1 cup (120g) grated cheddar cheese
425g can tuna, drained
SALAD
1 oak leaf lettuce
1 (130g) Lebanese cucumber,
halved, sliced
2 green onions (green shallots),
sliced thinly
1 tablespoons lemon juice
11/2 tablespoons olive oil

METHOD

1. CREPES Heat a 26cm frying pan over medium-high heat. Place flour in a medium bowl, add eggs and milk; whisk well until smooth. Rub a little of the butter over the base of the pan. Pour just under 1/4 cup batter into pan; swirl quickly to make a thin crepe. Cook for about 1 minute, then flip and cook
for a further 30 seconds. The crepe should be golden brown. Repeat with remaining butter and batter. You may need to turn the temperature down as you go.

2. TUNA MORNAY Cut the kernels from the corn cob with a sharp knife. Melt the butter in a large saucepan over medium heat; add the corn, carrot and onion. Cook, stirring, until the carrot is tender. Add flour; stir to coat vegetables. Stir in 1/2 cup of the milk; stir until combined and starting to form a thick sauce. Add another 1/2 cup milk and repeat. Add the last of the milk and cook for a minute more, stirring. Stir in the mustard and cheese; stir until melted. Add the tuna; break up any large lumps but don’t stir too much or it will become mushy. Season to taste with salt and ground white pepper. Cover to keep warm.

3. SALAD Toss the lettuce, cucumber and onion together with juice and oil; season to taste.

4. To serve, lay crepes on bench. Spoon a generous amount of Tuna Mornay over a quarter of each crepe. Fold in half, then half again. Serve crepes with Salad.

Crepes and mornay suitable to freeze, separately. Mornay suitable to microwave.