Tuna, Caper and Almond Crêpes – Naomi Crisante

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*