I already told you that I’m trying to eat better, remember? Mainly to eat more leaves, which I definitely don’t love. This recipe is perfect for this purpose. Light and very delicious! It serves as both a healthy lunch and an evening snack. Look what a good idea:
Massa (makes about 5 discs):
2 tablespoons of cornstarch (Maizena);
2 tablespoons of plain wheat flour (if you prefer, just use whole wheat flour, but the dough will be less elastic)
1/2 cup whole wheat flour;
1 cup of milk;
1 ovo;
1 tablespoon of oil;
1 teaspoon of salt;
1 teaspoon of lemon pepper (or a seasoning of your choice);
* Blend everything in a blender (or mixer) and make pancake discs in the non-stick frying pan. I used the crepe maker (or pancake maker) from Caras’ Petites Casseroles collection to make my discs. THEME!
Filling (quantity for 3 crepes):
1 can of tuna (in water) drained;
3 to 4 tablespoons of light mayonnaise (depends on whether you want it moister or not);
1 teaspoon of mustard;
salt, black pepper and parsley according to your taste.
* Mix well until it becomes a tuna cream.
To assemble, spread a layer of cream on the crepe and fold as shown in the image below:
Serve with salad. Suggestions: lettuce, tomato, grated carrot, mushrooms, hearts of palm, green corn, straw potatoes (not much, why right?). I went with the basics of lettuce, tomato and hearts of palm.
* Important: this is a recipe to serve cold, ok? The filling can even be kept in the fridge, no pro!
Click to vote on this post!
