These Savory Tomato Tuna Crepes Will Make You Rethink Pancakes Forever

File this under low effort, high payoff: tomato crepes with tuna. They come out silky and bright from the tomato, taste bigger than the sum of their parts, and bring plenty of protein to the table. Great for a lazy Sunday breakfast or a light dinner when you want something that looks like you tried.

Ingredients

• Wheat flour - 150 g
• Eggs - 2
• Milk - 250 ml
• Tomato paste - 2 tbsp
• Water - 50 ml
• Canned tuna in its own juice - 150 g
• Green onion - 3-4 stalks (about 20 g)
• Vegetable oil - 2 tbsp (plus extra for the pan)
• Sugar - 0.5 tsp
• Salt - a pinch, to taste
• Ground black pepper - a pinch

Make the batter

1. In a deep bowl, whisk the eggs with the salt and sugar until smooth. Add the milk and water and whisk again. Gradually add the sifted flour, whisking as you go so you end up with a lump-free batter.

2. Whisk in the tomato paste until the batter is smooth and lightly reddish. Stir in the vegetable oil. Let the batter rest at room temperature for 15-20 minutes so the crepes turn out elastic and easy to flip.

Prep the filling

3. Drain the tuna and flake it with a fork. Rinse, dry, and finely slice the green onion. Mix the tuna with the onion and add a light pinch of black pepper. That is your filling.

Cook the crepes

4. Heat a skillet and lightly brush it with oil. Pour in a thin layer of batter and cook until golden, about 1-2 minutes per side. Stack the crepes as you go; if you like, brush the tops with a little butter so they stay soft.

Fill and fold

5. Spoon some tuna-onion filling onto each crepe and fold to suit your mood: roll it up, make a neat envelope, or fold into triangles.

Serve

Garnish with fresh herbs and serve warm. These pair especially well with sour cream or a light yogurt sauce.