Tuna and Tomato Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Tomato1/2 count (65 g)
• Oregano1 pinch (1 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Mix the milk, egg and flour in a bowl until all the ingredients are combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings to cook two or three crepes.

4. 4

   Step 4

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

5. 5

   Step 5

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until there is no more mixture left.

6. 6

   Step 6

   Crumble the tuna and season with the olive oil and lemon juice.

7. 7

   Step 7

   Cut the tomato into thin slices and set aside.

8. 8

   Step 8

   Spread the filling on the crepes, add the tomato and oregano and fold. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Tomato Crepe can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.