Name: Tuna crêpes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 7 crêpes ready-made; 170 g tuna tinned in oil and drained; 2 Tbs sunflower oil; 2 celery stalks finely sliced; 3 spring onions finely sliced; 1 feta cheese crumbled; 2 Tbs butter; 250 g button mushrooms sliced; 2 Tbs sherry; 400 ml cream

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Ingredients (10)

7	crêpes — ready-made

FILLING:

170 g	tuna — tinned in oil and drained
2 Tbs	sunflower oil
2	celery stalks — finely sliced
3	spring onions — finely sliced
1	feta cheese — crumbled

Sauce:

2 Tbs	butter
250 g	button mushrooms — sliced
2 Tbs	sherry
400 ml	cream

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Method:

Preheat oven to 200ºC.

Heat the oil in a pan over a medium-low heat and sauté the celery and spring onions until softened but without colour.

Tip the celery, spring onions and oil into the tuna and mix in the feta.

Heat the butter in a pot over medium-low heat and sauté the mushrooms until softened and their liquid is re-absorbed. Add the sherry and sauté until absorbed by the mushrooms. Add the cream and bring to a simmer, then remove from the heat.

Spoon some of the filling into each crêpe and roll up. Arrange on a platter or in a baking dish. Pour over the mushrooms and cream and bake for 15–20 minutes until the crêpes are crisp around the edges and the cream is golden and bubbling.

Words and image: Fairlady

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