Mix together a tin of drained tuna and 4-6 tablespoons of sweet corn.

Heat gently in a small pan, with 2-3 tablespoons of soft cream cheese or

crème fraiche.

Make up the pancakes – whisk the milk, eggs and Mrs Crimble’s

pancake mix together until smooth.

On a high heat add a little oil to a non-stick frying pan and pour enough

batter to cover the base of the hot pan.

Cook the pancake on one side until the edges start to look coloured then

flip the pancake over and cook until the pancake is golden brown on

both sides.

Place a heaped tablespoon of filling on each pancake and roll up.

Sprinkle with grated cheese and serve with a side salad.