This dish might not impress your Chinese mother-in-law, but it's sure to impress your friends. Originally, I was just trying to make pancakes, but I had milk I wanted to use up and not much self-rising flour left. Looking at the batter thicken, I thought, "Oh, might as well pour all the milk in, perhaps they'll make thinner pancakes...or, ooh! Crepes! Maybe that's how they're made -- more milk!"
So I excitedly whipped up a thinner batter with added milk. Twice the usual amount I'd use for making regular pancakes. And hurrah! Crepe-like cuisine appeared, very edible and tasty! Of course, I continued to fantasize how I could add this and that to make it look like the crepes they sell in shops. And mighty pleased I was with the outcome. Such an invigorating evening meal!
Equipment:
- 3 Mixing bowls for making crepe batter, tuna filling and shrimp salad
- Mixing spoons/forks
- Wooden spoon or slated spoon for flipping pancakes
- Non-stick frying pan
- A ladle
Ingredients for crepe:
- Self-raising flour --- 1 cup
- Baking powder --- 1 teaspoon
- Sugar --- 2 heaped table spoons
- Salt --- just a pinch
- Egg --- 1 large
- Milk (I prefer full-cream) ---- about 2 cups (or simply twice of your flour)
- Yellow onion --- half of an onion (about the size of a tennis ball), minced
- Flat-leaf parsley --- 3 heaped table spoons, chopped up
- Mayonnaise --- 3 heaped table spoons
- Salt --- just a pinch
- tuna cans --- 1 large or 2 small (6oz each)
- Romaine hearts --- 1 head
- Cooked shrimp --- as much as you want (in the pic, I used three handfuls)
- Mayonnaise --- 1 heaped table spoon
- Garlic --- 1 dessertspoon, chopped
- Flat-leaf parsley --- 1 dessertspoon, chopped
Method:
First, mix the ingredie
nts for crepes in the mixing bowl with a spoon. Meanwhile, heat up your flat pan. If you get a mixture that's too thick, just add more milk. The desired batter should hardly be considered gooey. Once that's done, you can spoon it onto your heated pan (it should be on high heat!). As the batter touches the pan, spread it thin by drawing concentric circles with your ladle so the mixture is moved to form circular shapes. 
Depending on how large you want your crepes to be, just add according to your desire. I used 2 scoops of the ladle for each crepe in this pic.You have to flip the crepe pretty quick, otherwise it burns. So, if you're the sort that likes to multi-task like me, I started chopping my onion and preparing my tuna filling and shrimp salad in between flipping the crepes and spooning new batter onto the pan. But it
takes quite a bit of memory to remember where you are doing what you are doing. So if you'd prefer to just focus on making the crepes, definitely stay with doing that. Don't want to have no crepes for your tuna filling!The tuna filling is real easy anyway. Simply prepare all the ingredients, mix them altogether and you'll have it. There's no order to how you mix them. Just open those cans, chop up the onion, the parsley, throw them altogether and that's all there is to it.
Same for the shrimp salad. Can't get any easier, and they look exquisite! Mayonnaise, garlic and pre-cooked, frozen shrimps. All I had to do was rinse the frozen shrimp under cold water and that's about it really. Just like for the tuna filling, throw everything in the bowl, mix them all up and set it aside.
Meanwhile, you can prepare your plate. I chopped one head of romaine hearts for two plates. Spooned the shrimp salad on top of the romaine leaves. Then when the crepes are dones, I spooned the tuna filling (about 2 spoons or as much as you want really) onto a crepe, rolled them up and put them prettily alongside the shrimp salad.
This is so pretty and so easy. If you have girlfriends over, this will be the meal that'll make everyone happy since it's low-calory and fresh!
After that, you can also store leftover crepes and tuna fillings in the fridge and they'll make a great snack anytime of the day.
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