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20/06/2024

Tuna, Caper and Almond Crêpes

IMG_9725 Tuna Crepes
Savoury crêpes with a creamy tuna and caper filling and a crunchy almond topping.

Makes:

8 crêpes

Prep Time: 30 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

  • 2 spring onions
  • 50g butter
  • 425g can tuna in oil
  • 1 stalk celery, finely diced
  • 1/4 cup flour
  • 2 cups milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup grated mozzarella or cheddar cheese
  • 2 tablespoons toasted flaked almonds
  • 8 crepes*

Method

  • Chop the white and green parts of the spring onion separately.
  • Melt butter and the oil from the tuna in a saucepan and sauté the celery and white spring onions for 1 minute, add flour, cooking for a further 1 minute. Add milk all at once and bring to the boil, stirring until thickened. Stir in mustard and capers and season to taste.
  • Fill crepes with tuna mixture, rolling to enclose. Place in a baking dish. Sprinkle with mozzarella and almonds.
  • Bake at 200°C for 15 minutes, until heated through and golden. Serve with salad.

Tips

  • *BASIC CRÊPES Place 1 cup flour in a bowl and make a well in the centre. Add 1 egg and 1 tablespoon melted butter and whisk in enough milk (1-2 cups) to make a batter the consistency of runny cream. Melt a knob of butter in a crêpe pan and swirl to coat the base of the pan. Working quickly, pour 1/4 cup of mixture into the centre of the pan and swirl to coat the base of the pan, forming a crêpe. Allow to cook for 1 minute, until the surface is dry, and then flip over and cook for a further 30 seconds until lightly golden. Place on a large plate and cover to keep warm while cooking the remaining crêpes.
  • Crêpes can be assembled and refrigerated up to 24 hours in advance but you may need to add a little extra cooking time to heat through fully.

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