In a mixing bowl or blender combine flour, sugar, salt, milk, eggs and butter.

Prepare the filling combining one can of tuna with myonnaise, ketchup, maggi, salt and blackpepper.

Sauté minced garlic, chopped onions and green pepper with a little salt.

Mix the sautéed vegetables with the tuna.

Using 1/4 cup of batter per crèpe, pour on a non stick and fry like frying an omlette (no need to oil or grease the pan)

Lay hot crepe directly from the pan on a flat plate or clean cutting board add filling and roll

OPTIONAL - For garnishing, Divide the batter into two and add chopped parsley and green onions to one half of the mixture. Arrange the rolled crépes showing the variation of colours between the plain and green crépes and serve