My F&W
quick save (...)
Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette
© Phoebe Lapine

Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette

  • TOTAL TIME: 40 MIN
  • SERVINGS: Makes 8 crêpes
  • FAST

For the most delicious results, use the best olive oil–packed tuna you can find.

  1. 3/4 cup buckwheat flour
  2. 2 large eggs, beaten
  3. 1 1/3 cups milk
  4. 8 ounces bonito tuna in olive oil, drained
  5. 1 small green apple, cored and cut into 1/4-inch dice
  6. 1 small shallot, minced
  7. 1/3 cup mayonnaise
  8. 1 tablespoon fresh lemon juice
  9. 1 tablespoon Dijon mustard
  10. 1 tablespoon red wine vinegar
  11. Sea salt
  12. 1/4 cup olive oil, plus more for brushing
  13. 5 ounces arugula
  1. In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
  2. Meanwhile, in another medium bowl, mix the tuna with the apple, shallot, mayonnaise and lemon juice.
  3. In a small bowl, whisk the mustard with the vinegar and salt. Gradually whisk in the 1/4 cup of olive oil, then season the vinaigrette with salt.
  4. Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate and repeat with the remaining batter.
  5. Divide the tuna salad between the crêpes and top with the arugula. Drizzle with the vinaigrette and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.