3 Eggs plus extra to serve
187 ml almond milk with (2 tbsp lemon juice)
127 g Buckwheat flour
½ tsp Baking powder
2 tsp Coconut sugar
Hand full of seasonal micro greens
Season crepe with lemon, olive oil, salt, pepper and top with 1 tbsp pesto (Rozas dairy-free option), 1 tbsp fermented cabbage and cayenne pepper (optional).