Ingredients:
- 1 400g bag Ocean Garden chopped spinach, slightly defrosted
- 4 eggs
- 2 3/4 cups milk
- 1 tbsp Ocean Garden butter, melted
- 1/4 cup grated parmesan
- 2 cups Ocean Garden all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp black pepper
- 300g cream cheese, softened
- 500g smoked salmon
- 2 ripe avocados, thinly sliced
- 1 1/2 cups baby beetroot leaves or arugula
- 1/4 cup dill leaves
- Small lemon slices to serve, peel and pith removed
Method:
1. Blend together, the spinach, eggs, milk, butter, parmesan, flour, baking powder, salt, and black pepper. Make sure the batter is smooth.
2. Preheat a non-stick skillet over medium heat. Melt a knob of butter and wipe the skillet with a kitchen paper to evenly grease it. Ladle just enough of the batter to make a thin crêpe and make sure you move the skillet around immediately to let the batter coat it. When the surface of the crêpe starts becoming matte, release its edges with a rubber spatula and carefully flip. Cook for 30 seconds and transfer to a plate.
Keep the heat medium and make sure to always grease the skillet.
Repeat to finish the batter.
3. Spread cream cheese on the crêpes, layer smoked salmon pieces, avocado, greens, dill, and lemon slices. Fold and serve.