Crepes with Tuna Sauce

Migliaccini are thin Italian crepes stuffed with a savory tuna and anchovy filling, folded into half-moons, sealed with a fork, and baked until the edges crisp up. They’re a classic Italian appetizer or light main that’s surprisingly quick to pull together.

The filling is simple and punchy. Oil-packed tuna and anchovy fillets get chopped fine and mixed with fresh Italian parsley, salt, and pepper. The anchovies dissolve into the tuna and add a deep umami backbone without tasting fishy.

The crepe batter uses water instead of milk, which makes them thinner and crispier when baked. Cook them in a small skillet so they’re just four inches across, fill and fold them while the top is still slightly moist so the edges seal properly.

Pro Tips

• Beat the flour with half the water first to prevent lumps. Once smooth, add the rest. This two-stage mixing is the key to lump-free batter.
• Cook the crepes only on one side. The top should still be slightly moist when you add the filling. This tackiness helps seal the half-moon shape.
• Seal the edges with a fork pressed firmly along the curved edge. Unsealed crepes will open up in the oven and spill their filling.
• Use oil-packed tuna, not water-packed. The oil adds richness to the filling and keeps it from being dry.

Variations

• Add a spoonful of capers or chopped olives to the filling for extra brininess.
• Swap tuna for canned salmon and add a squeeze of lemon juice.
• Serve with a simple marinara dipping sauce on the side for color and acidity.