These vibrant green spinach crepes are the breakfast upgrade you have been waiting for: delicate, tender, and rolled around a savory filling of tuna and hard-boiled egg. They are high in protein, endlessly satisfying, and pretty enough to serve to guests — if you love savory breakfasts like our Savory Zucchini Crepes, this one is for you.
Ingredients
For the crepes:
- 2 eggs
- 240 ml (1 cup) milk
- 240 ml (1 cup) boiling water
- 150–200 g (1 1/4–1 2/3 cups) rice flour
- Pinch of salt
- Sweetener to taste
- 75 g (2.6 oz) spinach, blended
- Fresh dill, chopped
- 2 tbsp olive oil
For the filling:
- 200 g (7 oz) canned tuna, drained
- 5 hard-boiled eggs
Instructions
- Blend the spinach until completely smooth, then whisk the eggs with all the crepe ingredients into a smooth, pourable batter.
- Heat a lightly oiled non-stick pan and fry thin crepes on both sides until lightly golden.
- Chop the boiled eggs and mix them with the drained tuna.
- Spoon the filling onto each crepe, roll up, and serve warm.
Tips
- Blend the spinach completely smooth. A silky batter gives you that even green color and a tender crepe with no leafy bits. If you want to master the flip, the Serious Eats guides on crepes are a great read.
- Keep the pan heat moderate. Too hot and the rice-flour batter sets before it spreads; too cool and the crepes turn gummy. For more tuna inspiration, try our Chicken and Cheese Stuffed Egg Crepes next.
- Warm the filling slightly. Room-temperature tuna and egg keep the crepes from cooling too fast — a trick any Allrecipes breakfast fan will appreciate.
Nutrition (per 100 g): 234 kcal, protein 7 g, fat 4 g, carbs 39 g.