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.