Spinach crêpes with quark and courgette & pea salad

Spinach crêpes with quark and courgette & pea salad
Ingredients
For the spinach crêpes:
200 g buckwheat flour
4 eggs
500 ml almond milk
75 g baby spinach leaves
50 g rocket
Leaves from 1 bunch of flat-leaved parsley
Sea salt
A few grinds of black pepper from the mill
2-3 tbsp. olive oil
For the courgette & pea salad:
2 courgettes (approx. 260g), cut into sticks
120 g thawed frozen peas
A handful of peas or other sprouts
2 tbsp. olive oil
2 tbsp. lemon juice
Sea salt
A few grinds of black pepper from the mill
200 g goat’s cream cheese
1 lemon, cut into wedges
Preparation
To make the crêpes, purée the buckwheat flour, eggs, almond milk, spinach, rocket, parsley, pepper and salt to a smooth batter and leave to stand for 30 minutes so the flavours can develop.
Pour the crêpe batter into the crêpes maker and cook successively.

Using attachment 2 on the “Mr. Twister”, spiralise the courgette and add to a bowl with the peas, sprouts, oil, lemon juice, salt and pepper. Garnish the finished crêpes with the salad.
Garnish
Arrange the crêpes on plates and add quark, salad and lemon as desired.