SPINACH BUCKWHEAT CRÊPES WITH CHICKEN & AVOCADO

PREP + COOK TIME 50 MINUTES (+ STANDING) SERVES 4

Yeast-free, nut-free

1 cup (150g) buckwheat flour

2 eggs

1 cup (250ml) milk

½ cup (125ml) water

1 tablespoon coconut oil, melted

½ teaspoon ground turmeric

30g baby spinach leaves

2 tablespoons olive oil

50g mixed salad leaves

2 small avocados (400g), sliced

100g snow pea sprouts, trimmed

CHICKEN BASIL FILLING

3 cups (480g) shredded skinless cooked chicken

½ cup (120g) sour cream

1 tablespoon dijon mustard

¼ cup shredded fresh basil leaves

¼ cup finely chopped fresh dill

1 tablespoon lime juice

1 Process flour, eggs, milk, the water, coconut oil, turmeric and spinach until smooth. Season; pulse until combined. Transfer to a medium bowl; stand for 30 minutes or until thickened slightly.

2 Heat 1 teaspoon at a time of the oil in a 26cm (top measurement) non-stick frying pan over medium heat. Pour ⅓ cup of the crêpe mixture into pan, swirling around to form a thin crêpe; cook for 1 minute each side or until golden brown. Transfer to a plate; cover to keep warm. Repeat with remaining oil and batter to make 8 crêpes in total.

3 Make chicken basil filling.

4 Divide salad leaves, avocado, sprouts and filling between crêpes; roll up to enclose. Cut in half to serve.

CHICKEN BASIL FILLING

Combine ingredients in a medium bowl.

Season to taste.