Serves 4

• 7 ready-made crêpes

For the filling 
• 170g tin tuna in oil, drained
• 2 tbsp sunflower oil
• 2 stalks celery, finely sliced
• 3 spring onions, finely sliced
• 1 round of feta, crumbled

For the sauce 
• 2 tbsp butter
• 250g button mushrooms, cleaned and sliced
• 2 tbsp sherry
• 400ml cream

 

1 Preheat oven to 200ºC.

2 Heat the oil in a pan over a medium-low heat and sauté the celery and spring onions until softened but without colour.

3 Tip the celery, spring onions and oil into the tuna and mix in the feta.

4 Heat the butter in a pot over medium-low heat and sauté the mushrooms until softened and their liquid is re-absorbed. Add the sherry and sauté until absorbed by the mushrooms. Add the cream and bring to a simmer, then remove from the heat.

5 Spoon some of the filling into each crêpe and roll up. Arrange on a platter or in a baking dish. Pour over the mushrooms and cream and bake for 15–20 minutes until the crêpes are crisp around the edges and the cream is golden and bubbling.

Text and image source: Fairlady