Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour, 1 cup (120 g)
- Kosher salt, 1/2 teaspoon
- Large eggs, 2
- Whole milk, 1 cup (240 ml)
- Water, 1/2 cup (120 ml)
- Unsalted butter, 2 tablespoons (28 g), melted (plus 1–2 teaspoons for the pan)
- Canned tuna in water, 2 cans (5 oz each), drained (about 10 oz / 285 g)
- Mayonnaise, 1/3 cup (80 g)
- Dijon mustard, 1 teaspoon
- Lemon juice, 1 teaspoon
- Celery, 1/3 cup finely diced
- Red onion, 2 tablespoons finely diced
- Fresh dill, 1 tablespoon chopped (or 1 teaspoon dried dill)
- Black pepper, 1/8 teaspoon
- Kosher salt, 1/4 teaspoon (plus more to taste)
- Cheddar or Swiss cheese, 1 cup shredded (4 oz / 115 g)
- Dill pickle chips, 1/2 cup, or dill relish, 1/4 cup (for serving)
Do This
- 1. Whisk crepe batter (flour, salt, eggs, milk, water, melted butter) until smooth; rest 10 minutes.
- 2. Cook 4 crepes in a 10-inch nonstick skillet over medium heat, about 60 seconds per side.
- 3. Mix tuna salad: tuna + mayo + Dijon + lemon + celery + red onion + dill + salt + pepper.
- 4. Fill each crepe with 1/4 of the tuna salad and top with 1/4 cup shredded cheese.
- 5. Fold crepes (half-moon, then into quarters) to hold the filling.
- 6. Warm folded crepes in a buttered skillet over medium-low, covered, 2–3 minutes per side until cheese melts.
- 7. Serve hot with dill pickles or a spoonful of relish on top or on the side.
Why You’ll Love This Recipe
- Classic tuna melt comfort, but tucked into a tender crepe instead of bread.
- Melty cheese plus tangy dill pickles gives you that familiar diner flavor.
- Easy to prep ahead: make crepes and tuna salad in advance, then melt to order.
- Flexible: use cheddar or Swiss, add relish, or swap in your favorite tuna-salad add-ins.
Grocery List
- Produce: celery, red onion, lemon, fresh dill, dill pickle chips (or dill relish)
- Dairy: whole milk, unsalted butter, cheddar or Swiss cheese
- Pantry: all-purpose flour, kosher salt, black pepper, mayonnaise, Dijon mustard, canned tuna in water
Full Ingredients
Crepes (makes 4 large crepes)
- All-purpose flour, 1 cup (120 g)
- Kosher salt, 1/2 teaspoon
- Large eggs, 2
- Whole milk, 1 cup (240 ml)
- Water, 1/2 cup (120 ml)
- Unsalted butter, 2 tablespoons (28 g), melted and slightly cooled
- Unsalted butter, 1–2 teaspoons, for greasing the pan while cooking crepes
Classic Tuna Salad Filling
- Canned tuna in water, 2 cans (5 oz each), well drained (about 10 oz / 285 g)
- Mayonnaise, 1/3 cup (80 g)
- Dijon mustard, 1 teaspoon
- Lemon juice, 1 teaspoon
- Celery, 1/3 cup (about 1 large stalk) finely diced
- Red onion, 2 tablespoons finely diced
- Fresh dill, 1 tablespoon chopped (or 1 teaspoon dried dill)
- Kosher salt, 1/4 teaspoon (plus more to taste)
- Black pepper, 1/8 teaspoon
Cheese + Diner-Style Finish
- Cheddar or Swiss cheese, 1 cup shredded (4 oz / 115 g)
- Dill pickle chips, 1/2 cup, for serving (or dill relish, 1/4 cup)
- Optional: extra chopped dill, 1–2 teaspoons, for garnish
Step-by-Step Instructions
Step 1: Make a smooth crepe batter
In a medium bowl, whisk together 1 cup (120 g) flour and 1/2 teaspoon kosher salt. Add the 2 eggs and whisk until a thick paste forms (this helps prevent lumps).
Slowly whisk in 1 cup (240 ml) milk, then whisk in 1/2 cup (120 ml) water until smooth. Whisk in 2 tablespoons (28 g) melted butter. The batter should be thin, like heavy cream.
Let the batter rest for 10 minutes at room temperature (this relaxes the gluten so your crepes cook up tender).
Step 2: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly brush with a little butter (about 1/4 teaspoon).
Pour in 1/4 cup (60 ml) batter and immediately swirl the pan to coat the bottom in a thin, even layer. Cook until the top looks set and the edges begin to lift, about 60–75 seconds. Flip carefully and cook the second side for 20–30 seconds.
Slide onto a plate. Repeat with remaining batter to make 4 crepes, buttering the pan as needed. Keep crepes loosely covered with foil so they stay warm and flexible.
Step 3: Mix the classic tuna salad
In a bowl, flake the drained tuna with a fork. Add 1/3 cup (80 g) mayonnaise, 1 teaspoon Dijon, 1 teaspoon lemon juice, 1/3 cup finely diced celery, 2 tablespoons finely diced red onion, and 1 tablespoon chopped dill.
Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Mix until creamy and evenly combined. Taste and adjust salt if needed.
Step 4: Set up your melting station
Shred (or measure) 1 cup (4 oz / 115 g) cheddar or Swiss. Set out dill pickle chips (1/2 cup) or dill relish (1/4 cup) for serving.
If your skillet has cooled, place it back over medium-low heat so it’s ready for melting the cheese without browning the crepes too quickly.
Step 5: Fill and fold the crepes
Lay one crepe on a clean surface. Spread 1/4 of the tuna salad over the center, leaving a 1-inch border so it doesn’t squeeze out.
Sprinkle 1/4 cup shredded cheese over the tuna. Fold the crepe in half (a half-moon), then fold again into quarters (a triangle). Repeat with the remaining crepes.
Step 6: Warm until the cheese melts
Add 1 teaspoon butter to the skillet and let it melt. Place 1–2 folded crepes in the pan (don’t overcrowd). Cover with a lid.
Cook over medium-low heat for 2–3 minutes, then carefully flip and cook, covered, for another 2–3 minutes, or until the cheese is fully melted and the filling is hot.
If you prefer an oven method, place folded crepes on a sheet pan and warm in a 350°F (177°C) oven for 6–8 minutes until the cheese melts.
Step 7: Finish with pickles and serve
Serve the tuna melt crepes hot. Top each with a few dill pickle chips or spoon on a little dill relish for that classic diner snap. If you’d like, sprinkle with a pinch of extra dill.
Best enjoyed right away while the cheese is stretchy and the crepe edges are warm and soft.
Pro Tips
- Keep the heat gentle for melting: Medium-low heat and a lid melts the cheese thoroughly without drying out the crepe.
- Drain the tuna very well: Excess water can make the filling runny and prevent the cheese from melting smoothly.
- Make crepes ahead: Crepes are easiest to cook when you’re not rushing. Stack and cool, then refrigerate and rewarm briefly before filling.
- Shred your own cheese if possible: Pre-shredded cheese often contains anti-caking agents, which can melt a bit less smoothly.
- Season to taste: Tuna brands vary in saltiness. Taste the tuna salad before filling the crepes and adjust.
Variations
- Tuna melt with relish mixed in: Stir 1 tablespoon dill relish directly into the tuna salad for a more classic “deli counter” flavor.
- Spicy tuna melt crepe: Add 1 teaspoon hot sauce or 1/4 teaspoon cayenne to the tuna salad, and use sharp cheddar.
- Open-face style (less folding): Fold crepes into a half-moon, sprinkle extra cheese on top, and cover to melt for a gooier, fork-and-knife version.
Storage & Make-Ahead
Crepes: Cool completely, then stack with parchment between them. Refrigerate in an airtight container for up to 2 days. Rewarm in a dry skillet over medium for 15–20 seconds per side to make them pliable.
Tuna salad: Refrigerate in a sealed container for up to 3 days. Keep it cold (below 40°F / 4°C) and don’t leave it out at room temperature for more than 2 hours.
Assembled crepes: Best melted and eaten immediately. If needed, assemble and refrigerate (unmelted) for up to 12 hours, then melt in a covered skillet over medium-low until hot, about 3–4 minutes per side.
Nutrition (per serving)
Approximate per 1 filled tuna melt crepe (1/4 of recipe): 520 calories, 32 g protein, 36 g carbs, 28 g fat, 11 g saturated fat, 2 g fiber, 5 g sugar, 820 mg sodium.
