Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 120 g (1 cup)
- Fine salt: 1/4 tsp
- Large eggs: 2
- Whole milk: 300 ml (1 1/4 cups)
- Water: 60 ml (1/4 cup)
- Olive oil: 1 tbsp (plus more for the pan)
- Canned tuna (in water or olive oil), drained: 2 cans (5 oz / 142 g each), total 285 g drained
- Olive tapenade: 60 g (1/4 cup)
- Lemon juice: 22 ml (1 1/2 tbsp), plus 5 ml (1 tsp) for vegetables
- Lemon zest: 1 tsp, plus 1/2 tsp to finish
- Fresh parsley, chopped: 2 tbsp
- Fresh dill, chopped: 1 tbsp
- Fresh chives, chopped: 1 tbsp
- Black pepper: 1/4 tsp
- English cucumber, diced: 150 g (about 1/2 large)
- Tomatoes, diced: 170 g (1 cup)
- Extra-virgin olive oil (for vegetables): 1 tsp
Do This
- 1. Whisk flour + salt, then whisk in eggs, milk, water, and olive oil until smooth; rest batter 20 minutes.
- 2. Mix drained tuna + tapenade + lemon juice + zest + herbs + pepper.
- 3. Toss cucumber + tomato with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt.
- 4. Heat a nonstick skillet over medium (about 350°F / 175°C); lightly oil.
- 5. Cook 4 crepes (about 60–75 seconds per side), keeping them stacked and covered.
- 6. Fill each crepe with tuna mixture plus cucumber-tomato; fold or roll.
- 7. Finish with extra lemon zest and a pinch more herbs; serve right away.
Why You’ll Love This Recipe
- Bright, Mediterranean flavors: briny olives, fresh herbs, and plenty of lemon.
- A lighter, fresher take on tuna salad thanks to crunchy cucumber and juicy tomato.
- Crepes feel special, but the batter is simple and cooks quickly.
- Great for lunch, brunch, or a quick dinner that looks impressive on the plate.
Grocery List
- Produce: 1 lemon, 1/2 large English cucumber, tomatoes (enough for 1 cup diced), fresh parsley, fresh dill, fresh chives
- Dairy: whole milk, eggs
- Pantry: all-purpose flour, fine salt, olive oil, canned tuna, olive tapenade, black pepper
Full Ingredients
Crepes (makes 4 large)
- 120 g (1 cup) all-purpose flour
- 1/4 tsp fine salt
- 2 large eggs
- 300 ml (1 1/4 cups) whole milk
- 60 ml (1/4 cup) water
- 1 tbsp olive oil (plus 1–2 tsp more for the pan as needed)
Tuna–Olive–Lemon Filling
- 2 cans tuna, drained (5 oz / 142 g each; about 285 g drained total)
- 60 g (1/4 cup) olive tapenade
- 22 ml (1 1/2 tbsp) fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh chives
- 1/4 tsp freshly ground black pepper
- 1 tsp extra-virgin olive oil (optional, for a silkier texture)
- Fine salt, to taste (start with 1/8 tsp and adjust only if needed; tapenade is salty)
Fresh Crunchy Veg (for layering)
- 150 g diced English cucumber (about 1/2 large cucumber)
- 170 g (1 cup) diced tomatoes (seeds drained if very juicy)
- 1 tsp extra-virgin olive oil
- 5 ml (1 tsp) fresh lemon juice
- 1/8 tsp fine salt
To Finish
- 1/2 tsp finely grated lemon zest (more to taste)
- 1 tbsp chopped parsley or dill (optional)
- Extra black pepper (optional)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the eggs and whisk until you have a thick, smooth paste (this helps prevent lumps).
Slowly whisk in the milk, then whisk in the water and 1 tbsp olive oil. Keep whisking until the batter looks smooth and pourable, similar to heavy cream. If you see small lumps, let the batter sit for a minute and whisk again, or strain through a fine-mesh sieve.
Step 2: Rest the batter (better texture, fewer tears)
Let the batter rest for 20 minutes at room temperature. This gives the flour time to fully hydrate and makes crepes more tender and less likely to rip.
While it rests, prep the filling and vegetables.
Step 3: Mix the tuna–olive–lemon filling
In a bowl, flake the drained tuna with a fork. Add the tapenade, lemon juice, 1 tsp lemon zest, parsley, dill, chives, and black pepper.
Mix until evenly combined. If you want a slightly richer, smoother filling, stir in 1 tsp extra-virgin olive oil. Taste and only add a little salt if it truly needs it (tapenade can vary a lot in saltiness).
Step 4: Toss the cucumber and tomato for fresh crunch
In a small bowl, combine the diced cucumber and diced tomato. Add 1 tsp extra-virgin olive oil, 1 tsp lemon juice, and 1/8 tsp fine salt. Toss gently.
If your tomatoes are very juicy, let the mixture sit for 2 minutes, then spoon off excess liquid. This keeps the crepes from getting soggy.
Step 5: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet or crepe pan over medium heat until the pan surface is about 350°F (175°C). Lightly oil the pan with a few drops of olive oil on a paper towel.
Give the batter a quick whisk. Pour in 60 ml (1/4 cup) batter and immediately swirl the pan to spread it into a thin, even layer.
Cook for 60–75 seconds, or until the edges look set and the bottom is lightly golden. Flip and cook the second side for 20–30 seconds. Slide onto a plate. Repeat to make 4 crepes, oiling the pan lightly as needed.
Keep the crepes stacked and loosely covered with foil or a clean towel so they stay flexible.
Step 6: Fill, fold, and build the bright Mediterranean layers
Lay one crepe on a plate. Spread about 1/4 of the tuna mixture over the center, leaving a 1-inch border.
Spoon about 1/4 of the cucumber-tomato mixture on top. Fold the crepe into quarters (or fold the sides in and roll it like a wrap). Repeat with remaining crepes.
Step 7: Finish with lemon zest and serve
Right before serving, sprinkle the crepes with 1/2 tsp lemon zest total (a little on each crepe) for a brighter, fresher lemon aroma. Add an optional pinch of chopped herbs and a little extra black pepper if you like.
Serve immediately while the crepes are tender and the filling is cool and fresh.
Pro Tips
- Control moisture: Drain tuna very well and spoon off extra tomato juices. This keeps the crepe from turning soft and wet.
- Pan temperature matters: If the batter sets before you can swirl, the pan is too hot. If it takes longer than 90 seconds to set, increase heat slightly.
- Fix thick batter fast: If your batter feels too thick after resting, whisk in 1 tbsp (15 ml) water at a time until it pours easily.
- Tapenade varies: Taste before adding salt. Some tapenades are very briny; others need a pinch.
- Zest at the end: Lemon zest is most fragrant when fresh; adding it right before eating makes the biggest difference.
Variations
- Feta-herb version: Add 60 g (1/2 cup) crumbled feta to the tuna mixture and reduce salt to zero until you taste.
- Spicy Mediterranean: Add 1/4 tsp Aleppo pepper or 1/8 tsp crushed red pepper flakes to the tuna filling.
- Whole-wheat crepes: Substitute 60 g (1/2 cup) of the all-purpose flour with 60 g (1/2 cup) whole-wheat flour. Add an extra 1 tbsp (15 ml) water if needed to keep the batter pourable.
Storage & Make-Ahead
Crepes: Cool completely, then stack with parchment between and refrigerate in an airtight container for up to 2 days. Rewarm in a dry nonstick skillet over medium-low heat for 20–30 seconds per side or until flexible.
Filling: Refrigerate the tuna-tapenade mixture in an airtight container for up to 2 days.
Vegetables: Best the day you make them. If prepping ahead, dice cucumber and tomato and store separately; season with lemon, oil, and salt right before assembling.
Assembled crepes: You can assemble up to 4 hours ahead and refrigerate, but they will soften as they sit. For the freshest result, assemble just before serving.
Nutrition (per serving)
Approximate (1 filled crepe, 1/4 of recipe): 420 calories, 27 g protein, 38 g carbohydrates, 18 g fat, 3 g fiber, 750 mg sodium.
