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Crepes Filled with Avocado, Roasted Peppers, and Feta

Serves 4

Ingredients

  • Crepes:
  • 4 eggs, beaten
  • 1½ cups (375 ml) milk
  • 4 tbsp. (60 ml) melted butter
  • 1 cup (250 ml) all-purpose flour
  • Pinch of salt
  •  
  • Topping:
  • ½ cup (125 ml) yogurt
  • Juice of ¼ lemon
  • Salt and pepper, to taste
  •  
  • 2 cups (500 ml) baby spinach, washed
  • ½ red onion, thinly sliced into rings
  • 2 roasted peppers (homemade or from a jar), sliced into rings
  • ½ cup (125 ml) feta cheese, crumbled
  • 2 avocados, peeled, pitted, and sliced
  • Chopped chives, for garnish (optional)

Directions

  1. Put eggs in a bowl and whisk with milk and melted butter.
  2. Mix flour and salt in a large bowl.
  3. Add liquid ingredients to flour and salt. Mix well and whisk until blended.
  4. Add a knob of butter to a skillet over medium heat and cook about ⅓ cup (80 ml) batter at a time, about 90 seconds each side. Set aside.
  5. Mix topping ingredients in a bowl.
  6. Fill each crepe with spinach, onion and roasted pepper rings, crumbled feta, and avocado slices. Roll crepes up, drizzle with dressing, and sprinkle with chives.