Tuna mornay crepes

1.To make 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.To make 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.For 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.