Spinach Crepe with a Savoury Tuna Filling

These delicious veg packed thin pancakes, can be served with a sweet or savoury filling.

Ingredients:

50g plain flour (*Gluten free flour)
1 egg 150ml of whole milk
A large handful of fresh spinach
1 tbsp of groundnut oil for frying
1 tin of tuna in spring water
2 tbsp of beans, drained – I use kidney beans however tinned sweetcorn would work very well
2 tbsp of plain greek yoghurt
Black pepper half a spring onion, finely chopped

Dairy Free Alternative, Egg Free Alternative, Gluten Free Alternative

Method:

To make the pancakes: Add the flour, egg, milk and spinach to a hand blender pot and whizz up till smooth. Heat a non stick frying pan with a teeny drizzle of oil, once you can feel the pan is nice and hot, pour in around a third of the mixture and coat the pan in the batter by rotating it till all the liquid has spread evenly.

Cook till you can easily get a spatula underneath the pancake, flip and cook for another minute on the other side. Repeat till all the batter is gone.

To make the tuna dip, add the tuna, yoghurt, beans or sweetcorn, a good grinding of black pepper and the chopped spring onion to a bowl and stir.

To assemble the pockets, cut each pancakes in half spread over some of the dip and fold into triangles.

Suitable from 6 months, use sweetcorn if serving to babies under 10 months due to the kidney beans having a slightly firmer texture. The pancakes can be frozen for up to 3 months. Freeze with a piece of greaseproof between each layer.