Recipes Dinner Seafood Main Course Fish Main Course Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette Be the first to rate & review! For the most delicious results, use the best olive oil–packed tuna you can find. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Save Rate PRINT Share Close Photo: © Phoebe Lapine Total Time: 40 mins Yield: 8 crêpes Cook Mode (Keep screen awake) Ingredients 3/4 cup buckwheat flour 2 large eggs, beaten 1 1/3 cups milk 8 ounces bonito tuna in olive oil, drained 1 small green apple, cored and cut into 1/4-inch dice 1 small shallot, minced 1/3 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar Sea salt 1/4 cup olive oil, plus more for brushing 5 ounces arugula Directions In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes. Meanwhile, in another medium bowl, mix the tuna with the apple, shallot, mayonnaise and lemon juice. In a small bowl, whisk the mustard with the vinegar and salt. Gradually whisk in the 1/4 cup of olive oil, then season the vinaigrette with salt. Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate and repeat with the remaining batter. Divide the tuna salad between the crêpes and top with the arugula. Drizzle with the vinaigrette and serve. Originally appeared: October 2013 Rate It Print