Oat, tuna and egg crepe Calories

To make an oat, tuna and egg crepe, combine oats, beaten egg and drained tuna, then cook the mixture in a lightly oiled pan. For a thinner crepe, blend the oats into flour and add a little liquid until the batter spreads easily.

Yes, canned tuna works well in an oat, tuna and egg crepe because it is already cooked and easy to flake into the batter. Drain it first so excess liquid does not make the mixture loose or difficult to turn.

An oat, tuna and egg crepe can fall apart if the batter is too wet, the tuna was not drained, or the crepe is flipped before its underside sets. Let the mixture rest briefly and wait until the crepe releases from the pan before turning it.

Yes, rolled oats can be used for an oat, tuna and egg crepe. Blend them first for a smoother batter; leaving them whole gives the crepe a coarser texture and may require a short rest so they absorb some moisture.

Add lemon juice, black pepper and fresh herbs such as dill or parsley to balance the tuna flavor in an oat, tuna and egg crepe. A little finely chopped spring onion also works well without overpowering the other ingredients.

An oat, tuna and egg crepe is usually best served warm, soon after cooking, when its edges are still tender. It can also be eaten cold as a packed lunch; chill it promptly and keep it refrigerated until serving.

Yes, you can freeze a cooked oat, tuna and egg crepe. Cool it completely, separate individual crepes with baking paper, and seal them in a freezer-safe container; thaw in the refrigerator and reheat until hot throughout.

Serve an oat, tuna and egg crepe with a crisp salad, sliced tomatoes or roasted vegetables. A squeeze of lemon or a spoonful of plain yogurt makes a fresh accompaniment to its savory tuna filling.

An oat, tuna and egg crepe is savory and includes tuna in the mixture, while a classic crepe is usually made from a thin flour-based batter and filled separately. Oats also give this version a heartier, less delicate texture.