For the Pancakes:
100g All-Purpose Flour
Pinch of Salt
15g Butter, melted
Oil for cooking
For the Filling:
1 small Onion, finely chopped
2 Celery stalk, finely chopped
50g All-Purpose Flour
400g tin Tuna, drained
200g tin Sweetcorn, drained
150ml Sour Cream
2 tablespoons Parsley, chopped
1 teaspoon Cornflour
- Make the pancakes by sifting the flour and salt and then adding the egg, milk and butter. Mix well and let stand for ½ hour. Heat a little of the oil in a non-stick frying pan and use just enough pancake mix to cover the bottom of the pan. Cook until lightly browned and flip over cooking that side until lightly browned. Keep doing this until all the batter has been used.
- For the filling: Melt 50g of the butter in a saucepan over a low heat and add the onion and celery. Cook until soft, but not brown.
- Add the flour and continue to cook, stirring constantly for 3 minutes.
- Turn the heat up to medium and gradually pour in the milk, stirring constantly, until the sauce starts boiling and thickens.
- Simmer for 4 minutes, stirring occasionally.
- Add the tuna, sweetcorn and 2 tablespoons sour cream. Mix well.
- Stir in 1 tablespoon of parsley.
- Melt the remaining butter.
- Working with one pancake at a time, divide the filling between the pancakes and roll them up.
- As each one is rolled up, place it, seam side down in an ovenproof dish and brush with the melted butter.
- Cover the pancakes with a piece of foil and keep warm in the oven.
- To make the sauce: Mix the cornflour with the remaining milk and sour cream and pour into a saucepan.
- Place over low heat and stir until the sauce thickens.
- Stir in the remaining parsley.
- Lightly drizzle the sauce over the pancakes to serve.