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3.84 from 6 votes

Avocado Crepes with Lemon Tahini Sauce

Cook Time2 minutes
Additional Time28 minutes
Total Time30 minutes
Course: Breakfast
Keyword: Breakfast, vegetables
Servings: 12 crepes
Author: Barbara Schieving

Ingredients

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
  • teaspoon cayenne optional

Filling

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

Instructions

  • Prepare Lemon Tahini Sauce: Whisk 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. (If your making the crepes to serve at a later date, put wax paper between the crepes.)
  • Fill each crepe with avocado, carrot, tcmato, green onions, and spinach. Drizzled with Lemon Tahini Sauce and roll up.