John Myers
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Herbal Crepes with Avocado and Tuna Cream
The perfect herbal crepes with avocado and tuna cream recipe with a picture and simple step-by-step instructions.
Herbal crepes
- 150 g Flour
- 3 Eggs
- 1 pinch Salt
- 150 ml Milk
- 2 tbsp Fresh, chopped herbs
Avocado and tuna cream
- 300 g Cream cheese
- 1 Avocado
- 2 Chili peppers, finely chopped
- 2 Garlic cloves, finely grated
- 1 Lemon, juice and zest
- Black pepper from the mill
- Salt
- 1 Can Tuna (200 g)
Herbal crepes
- Mix all ingredients (except for the herbs) well with the hand mixer and let rest for at least 30 minutes. Then maybe stir in some milk. The dough should be nice and runny so that the crepes are nice and thin. Then add the chopped herbs – for me it was parsley and thyme. You can just take what’s there – the main thing is that it is fresh.
- Heat a pan and put some oil on some kitchen paper and use it to wipe the hot pan and then add a ladle of batter to the pan, move the pan so that the batter is well distributed and the crepes bake nicely on both sides. Then let the crepes cool down.
Avocado and tuna cream
- Cut the avocado in half, remove the stone and remove the skin, then put the avocado meat in a bowl and add the lemon juice and mash it well with a fork. Now add the cream cheese, tuna, chillies and garlic and mix everything well and then season with salt and pepper and add the lemon zest.
finish
- Now spread each crêpes with the cream and roll up and wrap in foil – like a candy and leave to sit in the refrigerator for about 2 hours, either cut in half or cut into slices for serving.
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