25

share on

Crepes salted with tuna, red beans and corn

ingredients

servings

6

Type 0 wheat flour

250 oz

Semiskimmed milk

500 fl oz

Eggs

3 unit

Butter

30 oz

Cucumbers

2 unit

Tropea onion

1 unit

Tuna in water

200 oz

Red tomatoes

100 oz

Kidney beans

200 oz

Canned sweet corn, without salt

100 oz

Oregano

1 teaspoon

Basil

5 leafs

Iodized salt

to taste

Pepper

to taste

Red peppers

1 unit

single courses from Italy

Crepes salted with tuna, red beans and corn

Crepes salted with tuna, red beans and corn

with gluten with eggs with fish with lactose source of C vitamins source of D vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crepes salted with tuna, red beans and corn

Crepes salted with tuna, red beans and corn

Crepes salted with tuna, red beans and corn step 1

step 1

Break the eggs in a bowl and bang them. Add the milk and butter loose, mix well. Finally pour the sifted flour with a pinch of salt. Mix all ingredients well.

Crepes salted with tuna, red beans and corn step 2

step 2

Cover the bowl with the film and let it rest for about 30 minutes in the fridge. Heat a non-stick frying pan. Cook the crepes for 1 minute on medium-low heat on one side.

placeholder step

sponsor of the author

Crepes salted with tuna, red beans and corn step 3

step 3

In a bowl mix the tuna, the corn, the red beans already cooked. Add the onion, the red pepper and the cucumbers cut to dadini. Decorate with salt, pepper, oregano and basil. Mix everything well.

Crepes salted with tuna, red beans and corn step 4

step 4

Stuff the crepes with filling. Serve the crepes with cherry tomatoes and basil pesto.

Loading pic