Spicy Cheesy Tuna Crêpe
Spicy Cheesy Tuna Crêpe
5
15 minutes
45 minutes
Fusion
Crêpes have become popular in the US over the past decade although our mom has been making them for us for as long as we can remember. In fact, crêpes were all the rave during our childhood years living in Tunisia. To this day you can find them being made in shisha cafes, fast food restaurants, and dessert shops all over the country; a product of French colonialism. A popular Tunisian take on this French import is one with canned tuna, shredded cheese, and if one likes it spicy, a nice spread of harissa. Some street food spots will even crack and spread an egg into their crêpe upon request and that’s just what we did!
Ingredients
2 cups, Flour
2 Eggs
1.5 cups Milk
1.5 tsp Zwïta Traditional Harissa Paste
Shredded Cheese (Any Kind)
Canned Tuna
Butter (Use 1 tbsp for the first crêpe, then use 1 tsp for each crêpe after)
1 tsp, Salt
1 tsp, Sugar
Directions
In a bowl, sift the flour; to avoid any flour clumps. Add the salt, sugar, eggs & beat gently until decently combined.
Add the milk in ½ cup increments & thoroughly whisk in between so that the mix becomes smooth.
Keep beating until everything is homogeneously combined. It should neither be too thick nor thin.
Cover the bowl and let the mixture rest in the fridge for at least 30 min or longer.
After the mix has rested, cover the hot pan in butter then pour about 1 cup of the crêpe mixture (depending on your pan size) while turning the pan until it is completely covered and the crêpe starts to cook.
After a few min, flip over the crêpe and let it cook through on the other side. Once done, remove from the pan to the plate. Repeat steps 5 & 6 until all the crêpes are made.
Take a crêpe & spread the harissa paste on one half of the crêpe. Return the crêpe onto the hot pan and add the shredded cheese & tuna on the harissa side. After 1 min, flip the crêpe in half. Now turn over every minute or so until the cheese is fully melted and the outside is nicely browned.
Serve & enjoy!
