I have been meaning to cook this vegetarian recipe for a while. It is very easy to make and the crêpes were delicious. In fact, I think they can be used with many other fillings, and next time I make them will use a mixture of avocado and beetroot I have previously used as a side salad from Ottolenghi. See Suggestions below. INGREDIENTS Filling 1 medium zucchini, shredded 1 cup frozen peas, thawed 1 cup snow pea shoots / sprouts 1 cup baby rocket 1/2 cup grated cheese 1/4 cup black olives, coarsely chopped (optional) 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice 200g goat's cheese sea salt and freshly ground black pepper Spinach crêpes 160g (1 cup) buckwheat flour 3 eggs 500ml (2 cups) almond milk 100g (3 cups) baby spinach leaves 1 cup Italian parsley sea salt and freshly ground pepper 2 1/2 Tbsp extra virgin olive oil METHOD: To make the spinach crêpes, place the flour, eggs, milk, spinach, parsley, salt and pepper in a bowl. ...