Open-Faced Buckwheat Crepes With Tuna, Arugula And Dijon Vinaigrette Recipe

Ingredients For Open-Faced Buckwheat Crepes With Tuna, Arugula And Dijon Vinaigrette Recipe

• 0.75 cup Buckwheat flour
• 2 Large Eggs, Beaten
• 1.33 cup Milk
• 8 ounce Bonito tuna in olive oil, drained
• 0.25 inch 1 small green apple, cored and cut into dice
• 1 Small Shallot, Minced
• 0.33000000000000007 cup Mayonnaise
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon Red wine vinegar
• Sea salt
• 0.25 cup Olive oil, plus more for brushing