Ingredients

• 3 cups fresh baby spinach 
• 1/4 cup parsley 
• 3 free range eggs 
• 1 cup all-purpose flour 
• Pinch kosher salt 
• 470ml full cream milk or nut milk 
• 1 tbsp olive oil 
• Butter for cooking 

Toppings: 

• 2 GreenSkin®️ GMax®️ Avocados, thinly sliced 
• 4 free range eggs
• 1 tbsp white vinegar 
• 200g beetroot hummus, store bought (or your dip of choice)
• 1 fennel bulb, thinly shaved 
• 1 medium zucchini thinly shaved  
• Zest of 1/2 lemon 
• Juice of 1/2 lemon 
• Green micro herbs 
• Freshly cracked pepper 
• Pinch of kosher salt 
• Lemon wedges to serve

Method

1. Combine in a blender or food processor the baby spinach, parsley, milk, olive oil and the eggs. Blend until smooth. 
2. Add the flour and blend again until the mixture is well combined. Set aside to rest for 20 mins. 
3. Add the shaved fennel and shaved zucchini to a mixing bowl along with the lemon zest and a pinch of salt. Squeeze the lemon half over the top and toss though. Set aside while the crepes are being made. 
4. Warm up a heavy base fry pan (cast iron) to medium heat. Add a knob of butter, swirl it around the pan while it melts. Add a good spoonful of batter into the fry pan and swirl the pan again to spread the batter out evenly. Once the crepe starts to lift at the edges (est 1 minute) flip and cook the other side until a light golden colour develops. Remove the crepe from the pan and set aside with a tea towel placed over the top to keep them warm. Cook the remainder of the crepes. 
5. Bring a pot of water to the boil, add 1 tbsp vinegar. Crack the egg into a cup, gently pour the egg into the boiling water. Poach the egg to your desired liking. Use a slotted spoon to remove the egg. Place on a paper towel to remove any excess water. 
6. Spread the beetroot hummus out over a crepe, spoon over the top the shaved salad and top with the poached egg, sliced avocado and a pinch of micro herbs. Serve with lemon wedges on the side.