Crêpe craving? Come have a savoury tuna and egg crêpe cake with me! In fact let’s have it for breakfast! Brunch maybe? Any time’s perfect for these spelt crêpes with delicious layers of tuna and chopped hard-boiled egg in creamy white béchamel sauce. All made with almond milk and spelt or cornflour, so everything’s light and kind of healthy! Not convinced? Listen to this: gâteau de crêpes au thon et aux œufs. Now that sounds chic and delicious, non? Hee hee. 🙂
The whole idea for this savoury cake arose from a craving for crêpes. It’s an invention based on ingredients in kitchen limbo, including two little tins of tuna and recently-purchased spelt flour that should be used within a few weeks or month.
You can play around to include your favourite fillings like yummy pieces of bacon, mushrooms, spinach or smoked mackerel. But tuna and boiled egg, discovered years ago in a lasagna recipe, is a truly amazing combo. Surprising but true with the stamp of approval from an Italian. Absolutely delicious.
Less is more
I kept the ingredients few and simple to avoid running around for exotic ingredients or herbs, hence this cake’s rather pale appearance but don’t be fooled, it’s yummy! Though some finely chopped dill would be beautiful in there.
You need 5 crêpes cut in half to make 10 layers. My spelt crêpes recipe here gives you 9 to 10 crêpes so you can eat extra ones (to test!) or freeze.
White gluten-free (béchamel) sauce
- 500g/2 cups and a scant tablespoon almond milk or any other kind
- 2 cloves of garlic (other options: onion, cloves, bay leaf)
- 50g/3 and a half tablespoons unsalted butter
- 50g/a third of a cup cornflour (or plain/all-purpose flour)
- freshly grated nutmeg to taste
- black pepper
- 160g-240g/5.5oz-8.5oz canned tuna (2 to 3 small tins) in brine – drained, to taste
- 3 medium-large eggs, hard-boiled
- A small piece of hard cheese, like gruyère or cheddar (grated), to taste
- A handful of dill, finely chopped (optional)
- Heat the milk with the 2 peeled cloves of garlic. Don’t let it simmer or boil.
- Melt the butter over low-medium heat.
- Add the cornflour and stir quickly with a wooden or silicone spoon. Continue stirring a few minutes to cook the flour. It will look pale yellow and strangely soft – don’t worry.
- Take off the heat and get a whisk. Pour in the milk gradually while whisking constantly. If you do it gradually you should have no lumps and your sauce will start looking more normal – thick and white!
- Return to the heat and whisk until the sauce thickens into a bechamel. Woohoo!
- Add nutmeg, salt and black pepper, to taste.
- Add the tuna and chopped hard-boiled egg – I left out one of the yolks.
- Taste and add more nutmeg, salt or black pepper as required.
Assembling the cake
Grate some cheese over the crêpe cake.
You can keep it in the fridge to bake/reheat later or the following day. Preheat the oven to 180°C/350°F (static, non-convection oven) or 160°C/320°F (fan-assisted oven). Bake or reheat (covered in aluminium foil) around 20-30 minutes till it’s heated through but not drying out. Though it’s delicious cold too!
So I’m taking my yummy treat to a few parties and challenges. There’s the sociable Fiesta Friday hosted by Angie at The Novice Gardener. Then there’s Simply Eggcellent hosted by Dominic at Belleau Kitchen with a great breakfast theme this month. I’m also sharing with Cookblogshare hosted by Lucy at supergolden bakes, Recipe of the week hosted by Emily at A mummy too, and Fabulous Foodie Fridays hosted by Lucy at bake.play.smile. All great parties with lovely recipes and delightful people to meet!
Help yourself to a slice of this tuna and egg crêpe cake for the road with a glass of Tinto de verano, a little red wine with Casera soda water, which is what granddads (and me) drink in Spain with their meals! 🙂
Thanks for coming over for virtual brunch and have a lovely weekend savoury reader! Happy baking, cooking and eating! 🙂 x