green crêpes: 100ml milk, 100gr. flour, 1 egg, 50gr. fresh spinach leaves
mix the spinach together with the milk and make it green! add it to the flour and whisk it until all the flour is gone. add a whole egg. consistence should still be a kind of fluid so that the batter can easily spread over the ground of a round pan and cover it.
use semi heat and use a kitchen towel soaked with oil to moisten the pan. put a little of the batter in the middle of the heated and oiled pan and swing it until the batter covers the whole ground of the pan with a thin layer. just fry it without colour and turn around the crêpes after about 1 min. for another minute. done.
the colour of the spinach will be even more intense after the heating process.
tomato pesto: sundried tomatoes in oliveoil, garlic, oliveloil, pine kernel and salt. (works quite good without pine kernels)
roast pine kernels in a pan without fat until a lightly tan. mix them together with the tomatoes, some garlic cloves, salt and oliveoil with a hand-held blender. consistence should be soft and spreadable.
, spinach and cocosmilk with a blender. put all ingredients in a bowl and mix it! that’s it!