Spinach Crepe with a Savoury Tuna Filling - Rebecca Wilson

Name: Spinach Crepe with a Savoury Tuna Filling - Rebecca Wilson
Ingredients: 50g plain flour (*Gluten free flour); 1 egg; 150ml of whole milk; A large handful of fresh spinach; 1 tbsp of groundnut oil for frying; 1 tin of tuna in spring water; 2 tbsp of beans, drained – I use kidney beans however tinned sweetcorn would work very well; 2 tbsp of plain greek yoghurt; Black pepper; half a spring onion, finely chopped

rebeccawilson.com

Delicious spinach crepes filled with savory tuna, perfect for breakfast, lunch, or on-the-go snacks. Dairy-free, egg-free, gluten-free options available.

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Ingredients

50g plain flour (*Gluten free flour)
1 egg
150ml of whole milk
A large handful of fresh spinach
1 tbsp of groundnut oil for frying
1 tin of tuna in spring water
2 tbsp of beans, drained – I use kidney beans however tinned sweetcorn would work very well
2 tbsp of plain greek yoghurt
Black pepper
half a spring onion, finely chopped