When I was young, my dad would make thick crepe-style omelettes for us. He’d roll them up and wrap a paper towel around the bottom for us to hold and I’d walk around the house with my omelette snack.
Fast forward to age 18 when I spent two months living in Switzerland with my aunt, she brought dinner to the table. A tray of baked crepes stuffed with cheese and topped with lingonberries. They unlocked that kid memory.
Since then I’ve dabbled in other crepe-related goodies like a crespelle recipe for Australian Eggs, so when they asked me to create an egg memory for World Egg day this came to mind.
I’ve taken the omelette concept and stuffed it with a light tuna and avocado filling, plus some crunchy iceberg to make a portable lunch that’ll keep you full and feeling good.
Tips before you begin
- Don’t oil your pan too much before cooking, or the omelette won’t form properly.
- The first omelette/crepe/pancake is always ugly so if you’re not confident, double the batter.
- You can make these a day ahead, just roll in foil and store in the fridge. Consider adding a squeeze of lemon or lime to the avocado to keep it from browning.
Tunacado omelette wraps
Mashed avo in place of mayonnaise in a tuna salad is a real game changer. The buttery taste makes it one of those healthy swaps that actually satisfies.
Ingredients
Instructions
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In a small bowl beat the eggs with flour, water and salt. If there are a few lumps just set the mix aside to rest for a few minutes then beat again and they should disappear. The batter should be like a thick crepe mix, add water if needed to thin.
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Place a medium non-stick pan over medium heat and oil lightly. Place half the batter in the pan and quickly tilt the pan to form an even layer of batter. Cook for a minute or two, then flip and cook for another minute.
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Repeat with the remaining batter, then set the crepes aside on a plate.
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Meanwhile, in a small bowl add the avocado and mash lightly with a fork. Add the tuna, onion, salt and pepper and mix well. Taste and adjust seasoning as needed.
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To serve, place a piece of foil down about the size of the crepe, then place the crepe on top. Add half the tuna mix and a handful of lettuce. Roll up like a burrito then wrap in foil for mess-free eating.
