Spinach Crepes with Strawberries and Chocolate Avocado Mousse
These bright green spinach crepes are sweet instead of savoury! The flavour of the spinach fades away so they taste like vanilla crepes. Lovely topped with strawberries and sweet sour cream.
Put all six ingredients into a food processor, blender, or use a hand blender, and blend until smooth. Put in the fridge to chill while making the crepes.
For the crepes:
Steam the fresh spinach, then puree in a food processor (or defrost frozen chopped spinach). Squeeze out any excess water.
In a bowl, whisk together the eggs, milk, water, vanilla, butter and spinach. Add the flour, sugar and salt then whisk until smooth.
Heat the oil in a frying pan over a medium heat. Add 4-5 tablespoon of the batter and use a spoon to smooth it around the bottom of the pan to make a very thin circle. Cook for 2-3 minutes until golden, then flip carefully and cook the other side for a further minute. Continue until the batter is used up. Set the crepes aside to cool.
For the Sweet Sour Cream
Sift the icing sugar into the soured cream in a bowl and stir.
Serve the crepes with the mousse, a drizzle of the cream mixture and sliced strawberries, roll up and enjoy!