Tuna Stuffed Crepe with Yogurt Sauce

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Olive Oil1/2 tablespoon (5 ml)
• Yogurt1/3 cup (79 g)
• Lemon Juice2 tablespoon (30 g)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 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 get 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 the mixture is finished.

6. 6

   Step 6

   Simultaneously, crumble the tuna and season with the olive oil and half of the lemon juice. Mix well.

7. 7

   Step 7

   Separately, mix the yogurt with the remaining lemon juice, garlic paste or powder, parsley and salt to taste.

8. 8

   Step 8

   Add the tuna to the crepes, roll up and cut in half.

9. 9

   Step 9

   Serve and pour the yogurt sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Stuffed Crepe with Yogurt Sauce can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.