Ingredients
For the crepes:
3 medium free range eggs, room temperature
4 tablespoons melted butter or olive oil
¼ cup grated beetroot or beetroot juice
½ teaspoon Himalayan salt
¾ cup cassava flour
2 cups almond milk
Additional butter or coconut oil for frying
For the mushrooms:
2 cups mushrooms – mixed, roughly chopped
1 tablespoon fresh thyme
½ teaspoon Himalayan salt
Pinch of crushed black pepper
Splash olive oil
For the pesto:
2 tablespoons pine nuts or almonds
1 big handful basil
1 big handful of baby spinach
1 garlic clove
Juice from ½ a lemon
1 teaspoon Himalayan salt
Crushed black pepper
Splash olive oil
Toppings:
Lemon Dressing:
Juice of half a lemon
1 tablespoon tahini
1 garlic clove, crushed
1 tablespoon olive oil
Salt & Pepper, to taste
Ripe avocado, cubed
Instructions
To make the crepes:
- In a bowl, beat eggs on medium-high until pale yellow and fluffy.
- Add butter, salt, and cassava flour, and beat on low speed to combine.
- Add milk, one cup at a time, blending well after each addition.
- Heat a lightly buttered pan over a medium heat.
- Pour a ladle of the batter onto the pan and tilt it with a circular motion so that the batter coats the surface evenly and thinly.
- Cook the crêpe for about a minute, until the bottom is cooked and can easily be loosened with a spatula.
- Turn the crepe over and cook the other side.
- Repeat, until all crepes are done.
Now cook the mushrooms:
- Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.
- Turn off the heat and season well.
For the Spinach Pesto:
- Add all ingredients into a blender and blend until smooth and well combined.
- Store in an airtight glass jar in the fridge and use as needed.
Lemon Dressing:
- Add all ingredients to a jar and shake well, until combined and a creamy dressing is formed.
Assemble and enjoy.
