Tuna crepes

Serves 4. Calories 622.

FILLING: 2TBSP sunflower oil; 2 celery sticks, finely sliced; 1 x170g tin john west tuna rich in omega 3 in oil, drained and flaked; 2 & half tbsps feta, crumbled; 7 ready made savoury pancakes, warmed.
SAUCE: 2tbsb butter; 250g button mushrooms, cleaned and sliced; 2 tbsp sherry; 400ml cream.

1. Preheat oven to 200oc and line an ovenproof baking dish.
2. Make the filling first. Heat the oil in a saucepan over a med heat and fry the celery and spring onions until soft.
3. Transfer mixture to a bowl and stir in the tuna and feta. Set aside.
4. Then prepare the sauce. Heat the butter in a small saucepan over a med heat and fry the mushrooms until softened. Add the sherry and saute 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 crepe and roll up. Arrange in the dish and bake for 15-20mins, or until the crepes are crispy around the edges and the cream is golden and bubbly. 6. Serve at once with crispy salad.