GREEN AVOCADO & TURKEY CREPES

This colourful version of crepes (or crespelle) has baby spinach as the main ingredient, which gives it a bright colour and a wonderful supply of nutrients. I filled them with guacamole and turkey rump. The result is a satisfying and delicious meal!

INGREDIENTS

For the Crepes

80 gramms of organic pea flour (otherwise 00 flour)
100 ml of egg white
200 ml of water
80 grams of fresh baby spinach
30 grams of butter
salt and pepper to taste
80 grams of organic turkey rump (or ham)

For the guacamole

1 haas avocado whole
red onion
hot tabasco sauce
juice of 1/2 squeezed lime
cilantro (fresh or powdered)
salt and pepper to taste

METHOD

In a food processor, mix the spinach, pea flour, egg white, water and salt and pepper. The mixture should be smooth but not too runny and bright green in colour.

Melt the butter in a non-stick pan. Once heated, add the mixture and turn the pan so that the entire surface is coated. Cook for about 3 minutes, then as soon as it comes away from the edges turn the crepe over and cook it for another minute.

Transfer to a plate and set aside. Repeat the process for the other crepes.

To prepare the guacamole, remove the skin from the avocado, cut it into pieces and place it in a bowl.

Smash the avocado with a fork and add the finely chopped onion. Add the cilantro salt, pepper, Tabasco and the juice of half a lime. Stir everything together.

Spread the guacamole in the crespelle, add a few slices of turkey rump and close the crespelle, cutting them in two with a knife.