Open-Faced Buckwheat Crepes with Tuna, Arugula and

Name: Open-Faced Buckwheat Crepes with Tuna, Arugula and Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup buckwheat flour; 2 large eggs, beaten; 1 1/3 cups milk; 8 ounces bonito tuna in olive oil, drained; 1 small green apple, cored and cut into 1/4-inch dice; 1 small shallot, minced; 1/3 cup mayonnaise; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; Sea salt; 1/4 cup olive oil, plus more for brushing; 5 ounces arugula

Servings: persons

3/4 cup buckwheat flour
2 large eggs, beaten
1 1/3 cups milk
8 ounces bonito tuna in olive oil, drained
1 small green apple, cored and cut into 1/4-inch dice
1 small shallot, minced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Sea salt
1/4 cup olive oil, plus more for brushing
5 ounces arugula

1
In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.
2
Add the remaining milk and whisk until smooth.
3
Refrigerate the batter for 20 minutes.
4
Meanwhile, in another medium bowl, mix the tuna with the apple, shallot, mayonnaise and lemon juice.
5
In a small bowl, whisk the mustard with the vinegar and salt.
6
Gradually whisk in the 1/4 cup of olive oil, then season the vinaigrette with salt.
7
Line a plate with wax paper.
8
Heat an 8-inch nonstick skillet and lightly brush with olive oil.
9
Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
10
Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
11
Flip the crepe and cook 30 seconds to 1 minute longer.
12
Transfer the crepe to the prepared plate and repeat with the remaining batter.
13
Divide the tuna salad between the crepes and top with the arugula.
14
Drizzle with the vinaigrette and serve.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup buckwheat flour, 2 large eggs, beaten, 1 1/3 cups milk, 8 ounces bonito tuna in olive oil, drained, and more.

Yes, Open-Faced Buckwheat Crepes with Tuna, Arugula and Dijon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Open-Faced Buckwheat Crepes with Tuna, Arugula and Dijon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions