Low-Carb Green Spinach Crepes

Step 1Wash and pat dry the spinach leaves.

Step 2Place all of the ingredients into a blender and blitz until smooth.

Step 3Heat a little bit of oil or ghee in a frypan, approx. 15-20 cm (6-8 inch), over medium heat. Pour ¹/₃ cup (80 ml) of mixture into pan and swirl it until the crepe is thinly coating the base of the pan.

Step 4Cook for approx. 2 minutes, until just set in the centre, and then remove without flipping. Place on a plate and keep warm with foil while you make the rest.

Step 5Continue until all of the mixture is gone and serve. I like to serve mine with avocado, feta, micro-greens and lemon, but use your imagination.

Step 6Store, wrapped, in the refrigerator for up to one week. You can also freeze the crepes for up to 3 months. To do that, place a payer of parchment paper in between each crepe.