Tuna Crepe Stack
Elevate your mealtime with this elegant and savory Tuna Crepe Stack—a show-stopping dish that combines delicate, buttery crêpes with a creamy, herbed tuna filling. Perfect for brunch, lunch, or a light dinner, this recipe layers soft, homemade crepes with a flavorful mixture of canned tuna, cream cheese, and bright hints of lemon and Dijon mustard. Garnished with fresh microgreens and juicy cherry tomatoes, this chilled crepe stack is as visually stunning as it is delicious. Quick to prepare and easy to assemble, the Tuna Crepe Stack is a crowd-pleaser that pairs beautifully with a crisp salad or sparkling beverage for a sophisticated dining experience.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 2 tablespoons Butter (melted)
- 0.25 teaspoon Salt (for crepes)
- 2 cans Canned tuna (in water, drained)
- 4 ounces Cream cheese (softened)
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoon Salt (for tuna mixture)
- 0.25 teaspoon Ground black pepper
- 6 pieces Cherry tomatoes (halved, for garnish)
- 0.5 cup Microgreens (for garnish)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, and 1/4 teaspoon of salt until the batter is smooth and lump-free. Let the batter rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil. Pour about 1/4 cup of the crepe batter into the pan and swirl to coat the surface evenly.
Cook the crepe for about 1-2 minutes until the edges start to lift slightly and the bottom is light golden brown. Flip the crepe gently and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter to make 8-10 crepes. Stack them with parchment paper in between to prevent sticking.
In a separate bowl, prepare the tuna filling. Combine the drained tuna, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper. Mix until smooth and well combined.
To assemble the stack, place a crepe on a serving plate. Spread a thin, even layer of the tuna mixture over the crepe. Top with another crepe and repeat the layer process until all the crepes and filling are used, ending with a plain crepe on top.
Chill the crepe stack in the refrigerator for 20 minutes to set the layers and make it easier to slice.
Before serving, garnish the top with cherry tomato halves, microgreens, or additional chopped parsley. Slice into wedges and serve chilled or at room temperature.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 632 mg | 210% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 20.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 658 mg | 51% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
