Crepes don’t have to be filled with sweet fillings. These savory Avocado Crepes with Lemon Tahini Sauce are a fantastic, healthy way to start the day.


Whole Wheat Crepes – 2 large eggs – 2 cups whole milk – ½ teaspoon salt – 1 ½ cups whole wheat pastry flour Lemon Tahini Sauce – ½ cup sesame tahini – 1 large garlic clove pressed – 4 tablespoons freshly squeezed lemon juice – 2 to 6 tablespoons water – ¾ teaspoon salt or to taste – ⅛ teaspoon cayenne optional


Filling – Avocado sliced or mashed - or substitute guacamole – Matchstick carrots – Diced tomato – Baby spinach torn – Sliced green onions

Prepare Lemon Tahini Sauce by whisking all ingredients together. Start with 2 tablespoons water and additional water until you reach your desired consistency. Set aside

Whole wheat crepes: Add ingredients to blender jar in the order listed, cover and blend until smooth. If necessary, you can strain out any lumps.

Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray.

For each crepe, pour ¼ cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer.

Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.

Repeating with remaining batter. Stack completed crepes on a plate. Fill each crepe with avocado, carrot, tcmato, green onions, and spinach. Drizzled with Lemon Tahini Sauce and roll up.