Ingredients for approximately 6 crepes:

For the crepes
2 tbsp Mayo Vegan Sauce by Condito The Green Line
1 tbsp olive oil and an extra 1 tbsp for cooking
225gr buckwheat flour
500gr sugar free almond drink

For serving
4 tbsp Mayo Vegan Sauce by Condito The Green Line
1 cup spinach
10 cherry tomatoes, cut in half
Avocado slices

Method:

Prepare the dough for the crepes. Add Condito The Green Line’s Mayo Vegan Sauce, olive oil, flour, and almond drink to a bowl and mix together.

Heat your baking pan and add the olive oil for cooking. Using a spoon, add enough crepe mixture to cover the pan. When the dough has set and starts forming bubbles, it can be flipped. Flip it and let it cook on the other side before taking out. Continue until you’ve used up all your dough mixture.

On each crepe, spread 1 tbsp Mayo Vegan Sauce by Condito The Green Line, add spinach, cherry tomatoes, avocado slices, and serve.