Spelt crêpes with avocado

Ingredients for 2 servings:

• 100 g spelt flour
• 1 egg(s)
• ½ tsp salt
• 2 tbsp rapeseed oil
• 300 ml milk
• 1 avocado(s)
• ½ lemon(s), juice
• 1 spring onion(s)
• 10 cocktail tomatoes
• herbal salt
• pepper
• 1 handful of parsley, chopped
• Cheese, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

for 4 crêpes

For the batter, put the flour in a bowl and make a well in the center. Crack the egg into the well, add the oil and salt, and whisk from the center until a dough forms. Pour in the milk as you go. Once all the ingredients have been blended into a smooth batter, let it rest for half an hour. In the meantime, peel the avocado, dice it, and mix it in a bowl with the juice of half a lemon. Quarter the cherry tomatoes and slice the spring onion into rings. Mix the vegetables with the avocado and season with salt, pepper, and a handful of chopped parsley. Bake four crêpes from the batter. Sprinkle the crêpes with grated cheese, fill them with the avocado-tomato mixture, and roll them up.