Add the sifted flour, caster sugar, a pinch of salt, milk and egg to a large mixing bowl.

Stir into a runny batter. Pour a drop of oil in a non-stick pan and place it over medium-high heat. Then add a generous spoonful of the crepe batter to the hot pan.

Lightly turn the pan a little to spread the batter over the surface evenly. Then let the crepe bake for some minutes until the edges start to brown. Carefully lift the crepe a little and see if it is golden enough. Then flip it over and bake it on its uncooked side.

Once baked, transfer the crepe to a clean plate and cover with tinfoil. Add another drop of oil to the hot pan and another batch of crepe batter. Do this until there is no batter left anymore. You should end up with 4 thin crepes. Place them in a neat stack on top of each other and let them cool down fully. In the meantime transfer the drained tuna to a mixing bowl and add the cream cheese.

Stir and add half of the chopped dill. Season with a little pinch of pepper and salt.

Stir. Once the crepes are cooled, spread them with the tuna mixture.

Roll them tightly in some cling film and let the crepes cull in the fridge for an hour.