Green Coconut Crepes with Sriracha

Sunday, January 22, 2017
Okay, I may have relapsed slightly with the whole "I know who I am and it's not Fried-Egg Frieda" thing. In my defence, it is was a Sunday morning when this guy manifested itself and all Sunday mornings have an strict obligatory fried egg policy. The fried is not the main event though, so it's all okay. The real super hero here, is the green crepe, packed with lots of green goodness. I'm a big pancake fan, but I also could never choose pancakes over eggs for breakfast, so I made a deal with The Green Giant and out came this little number. If all the greens in it don't give you a kick start, that squirt of Sriracha might do the trick!

Green Crepes with Sriracha 

Makes 6 crepes

YOU WILL NEED:
1 CUP WHITE SPELT FLOUR
1 TSP BAKING POWDER
1/4 TSP SALT 
1 TSP AGAVE 
1 EGG
1 CUP COCONUT MILK
1 TBSP COCONUT OIL
1 TSP CIDER VINEGAR
LOTS AND LOTS OF FRESH PARSLEY (ABOUT 4 BIG HANDFULS), WASHED
2 HANDFULS OF FRESH MINT LEAVES, WASHED
1 HANDFUL FRESH SPINACH, WASHED
1 JALEPENO, STEM AND SEEDS REMOVED

1 FRIED EGG PER CREPE
SRIRACHA SAUCE 
1/2 AVOCADO PER CREPE
FRESH MINT AND PARSLEY FOR GARNISH
1 LIME

In a food processor, combine the egg, coconut milk, coconut oil, cider vinegar, agave and all the greens and jalapeño. Blend until smooth. 

Add the flour, baking powder and salt. Blend again until smooth. You should have a pale green batter with flecks of the greens. 

Heat a frying pan on low heat. Grease the pan with an oiled paper towel. Scoop about 1/2 cup of batter into the pan and spread around the pan so it's a thin layer. When bubbles start to form (about 4 minutes), and the pancake has turned very green, use a spatula to flip it over for another 2 minutes. 

To serve, top each crepe with a crispy fried egg, half an avocado with a squeeze of lime, some freshly chopped parsley and mint and generous squirt of Sriracha. 

You can make the pancakes a day ahead and gently reheat them in foil in the oven or in the microwave. 

Enjoy!