Tuna crêpes

[Serves 4]

7 ready-made crêpes
(available from Woolworths)
 
For the filling:
170g tin tuna in oil, drained
2 tbsp sunflower oil
2 stalks celery, finely sliced
3 spring onions, finely sliced
1 round of feta, crumbled

For the sauce:
2 tbsp butter
250g button mushrooms, cleaned and sliced
2 tbsp sherry
400ml cream

1 Preheat oven to 200ºC.
2 Heat the oil in a pan over a medium-low heat and sauté the celery and spring onions until softened but without colour.
3 Tip the celery, spring onions and oil into the tuna and mix in the feta.
4 Heat the butter in a pot over medium-low heat and sauté the mushrooms until softened and their liquid is re-absorbed. Add the sherry and sauté until absorbed by the mushrooms. Add the cream and bring to a simmer, then remove from the heat.
5 Spoon some of the filling into each crêpe and roll up. Arrange on a platter or in a baking dish. Pour over the mushrooms and cream and bake for 15–20 minutes until the crêpes are crisp around the edges and the cream is golden and bubbling.