The crepes savory crepes with arugula, tomatoes and tuna are an easy, quick recipe — perfect when you have little time but don’t want to give up on flavor.
They are made with just a few simple ingredients and are ideal for a light dinner, a summer lunch or to take on the go. Fresh, tasty and super versatile, these crepes will win everyone over at the first bite!
Here are some other quick dinner-saving ideas;
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 crepes
- to taste arugula
- 2 tomatoes
- 3.5 oz tuna
- to taste mayonnaise
Tools
- Padella
Steps
The first thing to do is prepare the crepes following the recipe, and let them cool.
Once cooled, fill them with mayonnaise, arugula, tuna and tomato.
Fold each crepe into quarters and enjoy.
Variations
– Replace regular milk with lactose-free milk for a lactose-free version.
– You can add black olives, capers, Parmesan shavings or a drizzle of balsamic glaze for a stronger touch.
– You can add black olives, capers, Parmesan shavings or a drizzle of balsamic glaze for a stronger touch.
FAQ (Questions and Answers)
Can savory crepes be prepared in advance?Yes, you can prepare the crepes the day before. Once cooked, let them cool completely and store them in the refrigerator covered with plastic wrap or in an airtight container. Fill them shortly before serving to keep them fresh and flavorful.
How long do crepes filled with tuna keep?Filled crepes can be kept in the refrigerator for about 1 day, well sealed in an airtight container. It is recommended to consume them within 24 hours to enjoy them at their best, especially because of the fresh arugula.
Can they be frozen?You can freeze unfixed crepes, separating them with parchment paper and closing them in a freezer bag. They keep up to 2 months. I recommend not freezing them already filled with arugula and tomatoes, as they would lose freshness and texture.
