Recipes Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette Be the first to rate & review! For the most delicious results, use the best olive oil–packed tuna you can find. By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 40 mins Yield: 8 crêpes Ingredients 3/4 cup buckwheat flour 2 large eggs, beaten 1 1/3 cups milk 8 ounces bonito tuna in olive oil, drained 1 small green apple, cored and cut into 1/4-inch dice 1 small shallot, minced 1/3 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar Sea salt 1/4 cup olive oil, plus more for brushing 5 ounces arugula Directions 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. Meanwhile, in another medium bowl, mix the tuna with the apple, shallot, mayonnaise and lemon juice. 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. 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. Divide the tuna salad between the crêpes and top with the arugula. Drizzle with the vinaigrette and serve. Rate it Print