Egg and Crumbled Tuna Stuffed Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Egg2 count (110 g)
• Milk1/3 cup (79 ml)
• Carrot1/2 medium (30 g)
• Oil1 teaspoon (3 ml)
• Bell Pepper1/4 count (30 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Chop the carrot with the bell pepper and crumble the tuna. Set aside.

3. 3

   Step 3

   Place a pan over medium heat and once heated, add the oil together with the vegetables and stir-fry for 2 minutes.

4. 4

   Step 4

   Add the tuna, season with salt and pepper, mix, cover and cook for 6-8 minutes. If necessary, add a little water. Turn off and set aside.

5. 5

   Step 5

   Separately, mix the milk with half the indicated amount of egg and the flour in a bowl until all the ingredients are combined.

6. 6

   Step 6

   Heat a non-stick pan over high heat. Once heated, pour the mixture into the frying pan.

7. 7

   Step 7

   If you do not have this type of pan, add some oil.

8. 8

   Step 8

   Lower the heat to medium and once the bottom has set, flip the crepe, crack the egg and place it in the center.

9. 9

   Step 9

   Season with salt and pepper, cover and let it cook until the egg white sets.

10. 10

    Step 10

    Once done, fold the ends into a square and sprinkle with chopped parsley if desired.

11. 11

    Step 11

    Serve with the crumbled tuna.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Crumbled Tuna Stuffed Crepes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.