This is an easy-as recipe. You can add whatever you like to the filling (think night before Aussie Farmers delivery, let’s use up the veggies in the fridge type dinner). I’ve got some alternatives for you!

Silverbeet mash-up crepes

1 cup of spelt flour (for a gluten free version use buckwheat)
1 organic egg
1/2 cup milk of your choice (almond, rice, goat… whatever you like)
coconut butter for frying (or your choice of butter)

(makes 6-8 large crepes)

Filling:
2 cups of cooked silverbeet, well chopped with liquid removed
1 onion finely diced
protein of your choice – tofu, beans or chicken (this image has chicken but again, you can use whatever)
2 tbs flour (again you choose)
pinch of salt and pepper
1/4 cup of water

To make crepes combine all ingredients in a bowl and using a whizz stick, mix very well. Ensure that the batter is runny, you may need to add more milk – these are crepes, not pancakes so they are nicer very thin. Set aside until filling is finished (I find it is best to make crepes last so they are warm).
Fry onion in a pan.
Add you protein and fry until slightly browned for flavour.
Sprinkle flour over and coat everything in the pan.
Add water and mix well until a sauce forms. Allow to simmer and reduce down slightly until a little thick.
Add silverbeet, salt and pepper and mix well.
Set aside.
Melt coconut butter in a fry pan. Allow pan to reach a medium heat.
Cook crepes one by one until batter is finished. By stacking the crepes on top of one another as you cook, you will keep them warm.
Assemble crepes with filling and serve!

You could use any variation of filling. Mushrooms would work very well (excellent for protein too!), as would corn or peas – you name it really! I’d love to see what you come up with!