About the Recipe
These filled crêpes bring a welcome sense of lightness to the table. Tender spinach crêpes wrap around a crisp salad of radicchio and radishes, while a creamy yogurt spread ties everything together. The tuna adds substance, turning them into a meal that works equally well for a relaxed lunch or a light dinner.
Ingredients
7 oz (200 g) fresh spinach
2 eggs
⅔ cup (150 ml) milk
¾ cup (100 g) flour
Salt
Olive oil
⅔ cup (150 g) plain yogurt
1 tsp Dijon mustard
1 small garlic clove, finely grated
Pepper
½ radicchio, thinly sliced
6 radishes, thinly sliced
1 can (150 g / 5 oz) tuna, drained
1 tbsp red wine vinegar
1 tbsp olive oil
Preparation
Make the Crêpe Batter
Blend the spinach, eggs and milk until smooth. Add the flour and a pinch of salt and whisk into a smooth batter.
Let the batter rest for 10 minutes
Cook the Crêpes
Heat a little olive oil in a non-stick skillet. Cook 4 thin crêpes and set aside
Make the Yogurt Spread
Mix the yogurt with the mustard and garlic. Season with salt and pepper
Prepare the Salad
Combine the radicchio, radishes and tuna in a bowl. Add the red wine vinegar, olive oil, salt and pepper and toss to combine
Assemble
Spread the yogurt mixture over the crêpes. Top with the salad and roll up or fold before serving