Apples are almost always available year-round here in SA and we are obsessed with adding fruity elements to savoury dishes. Not sure what to eat for dinner tonight? Take inspiration from our creative and bountiful spinach crêpes. They look fancy, but come together in a mere 5 steps.

MAKES 10 // COOKING TIME 40 min

INGREDIENTS
For the crêpes
1 cup shredded spinach
1 cup flour
¾ cup milk
2 tbsp butter, melted
1 egg
¼ tsp baking powder
¼ tsp salt
Vegetable oil, to fry
For the filling
3 tbsp tahini
3 tbsp olive oil
Juice and zest of 1 lemon
2 apples, julienne
½ × 400g tin chickpeas, drained
Salt and black pepper
Mixed baby salad leaves, to serve

METHOD
For the crêpes
1. Place shredded spinach, flour, milk, butter, egg, baking powder and salt in a food processor. Blitz until smooth. Add a splash of water if the batter is too thick – it should be the consistency of pouring cream.
2. Heat a glug of oil in a pan, making sure to coat the base of the pan. Add enough batter to cover the base of the pan with a thin layer. Cook the crêpe for about 2 minutes per side, until slightly browned.
For the filling
1. Whisk together tahini, olive oil, and lemon juice and zest.
2. Add the julienne apples and chickpeas and toss to combine. Season with salt and pepper.
3. To serve, place about 2 tbsp filling on each crêpe, add baby salad leaves and roll up.

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