An avocado breakfast recipe by home cook Sam Farrugia
Prep time 60 mins
For the crepes
2 cups milk of choice
1 cup flour of choice (I like to use whole meal or buckwheat)
1 tbsp. coconut oil
Grated ricotta salata
Salt and pepper
Drizzle of olive oil
Blend all ingredients together in food processor till smooth. Let the batter rest for 30-45 minutes in the fridge. Heat a non- stick pan over medium-low heat. Brush with olive oil and place a ladle of batter in the middle of the pan, swirling the pan till the batter covers the surface. Cook for 2-3 minutes, then flip over and cook for 1-2 mins on the other side. Repeat with remaining batter.
Pre heat oven to 180 degrees. Place crepe on baking paper lined tray, top with parma ham, ricotta salata and fresh chives. Crack an egg into the centre and fold crepe around the filling. Bake till the egg is set, drizzle with olive oil, salt, pepper. Add avocado and top with more fresh herbs.