Savory Spinach Oat Flour Crepes With Tangy Avocado Salsa Recipe

About this recipe

Delight in these soft spinach-infused oat flour crepes paired with a zesty avocado salsa. A light yet protein-packed breakfast.

Ingredients

• 200 ml Coconut Milk
• 1pc Avocado
• - Baby Tomatoes
• 50 g Cumin Powder
• 30G Chili Flakes
• 100 g Salt
• 50 g Black Pepper
• 100 g Coriander Leaves
• 250 ml Olive Oil
• - Tomato Ketchup

Instructions

1. 1. Blend spinach leaves with coconut milk until smooth and vibrant green.
2. 2. In a mixing bowl, combine oat flour, blended spinach mixture, cumin powder, and a pinch of salt.
3. 3. Whisk the batter until smooth and let it rest for 10 minutes to thicken slightly.
4. 4. Heat a non-stick pan, lightly grease with olive oil, and pour a ladleful of batter, spreading it thinly.
5. 5. Cook each crepe for 2-3 minutes on one side until light golden, then flip and cook for another minute.
6. 6. Dice the avocado and cherry tomatoes, then mix with lime juice, chili flakes, coriander leaves, and black pepper.
7. 7. Adjust salt in the salsa to your taste, stirring gently to combine flavors evenly.
8. 8. Serve the warm crepes with a generous scoop of the tangy avocado salsa on the side.