2eggsvegan substitute: 1 tbsp corn starch with 3 tbsp water per egg
some oil to fry the crepes
For dressing and filling:
100ggreek yogurtplantbased or from sheep or goat
3tbsptahini
1zest of untreated lemon
6tbspfreshly squeezed lemon juice
100mlwater
1tspsalt
50grocket or watercress
1/2avocadopeeled and thinly sliced
For the mushrooms:
1tbspolive oil
300gmushroomswashed, dried and sliced
1tbspsoy sauce
Instructions
Preheat the oven to 100 °C top and bottom heat. Place a flat plate in the oven. This is where the crepes will be kept warm later.
Mix all the ingredients for the crepes.
In a bowl, mix together the yogurt, tahini, lemon zest, lemon juice, water, and salt until smooth. That's the dressing. Wash the rocket or watercress, spin dry and set aside. Drizzle the avocado slices with a little lemon juice and set aside as well.
Heat a large pan, add 1 tsp OIL. Only when the pan is really hot add 1 ladle of the crepes batter and immediately swirl the pan in a circular motion so that the batter is evenly distributed in the pan. Bake for approx. 1-2 minutes and as soon as the dough pulls away from the edge of the pan, turn with the spatula and bake for another 1-2 minutes on the other side. Turn off the preheated oven and keep the crepes warm in it. Bake the batter into crepes.
For the mushrooms, heat the olive oil in a large pan and sauté the mushrooms, stirring, for about 3 minutes until the mushrooms have shriveled up a bit. Add soy sauce and stir well. Sauté for a further 5 minutes until the mushrooms are lightly browned.
Now fill the crepes: cover one half of each crepe with mushrooms, sprinkle with rocket/watercress, top with avocado slices and finally drizzle with dressing. Close the crepes and serve immediately.