Makes 6 crepes
1 lb. fresh strawberries, hulled and halved
1 TBSP maple syrup
2 TBSP good-quality aged balsamic vinegar
Pink Himalayan salt and ground black pepper, pinch of each
1 bunch fresh spinach, stems removed
4 large eggs, room temperature
1 TBSP avocado oil
Freshly ground nutmeg, to taste
1-2 TBSP ghee, for greasing the skillet
Unsweetened coconut yogurt or any other dairy-free yogurt, for serving
1. Roast the strawberries. Preheat oven to 250° F. Arrange strawberries in a single layer in a small roasting pan. Drizzle with maple syrup, balsamic vinegar, salt and pepper; toss to coat. Roast for 1.5-2 hours or longer, stirring occasionally, until the berries have softened and the juices have thickened. Remove from oven and let cool completely.
2. Bring a large pot of water to a boil over high heat and season with salt. Add the spinach to the pot and cook until just wilted but still vibrant green, about 2 minutes. Drain and immediately plunge the spinach into cold water. Once cool, put the spinach in a clean dish towel, fold up tightly and squeeze out as much water as possible. You will need 1/3 tightly packed cup of drained spinach for this recipe.
3. In a food processor, combine spinach, eggs, avocado oil, salt, pepper and nutmeg. Process until smooth.
4. Melt ghee in a large skillet set over medium heat. Ladle 1/3 scant cup of the batter into the skillet and quickly spread it out to coat the base of the skillet very thinly. You can do this by tilting the skillet. Cook until the top of the crepe is set, about 1 minute, then turn over carefully with a spatula and cook on the other side for another 15-30 seconds. Don’t overcook or the crepes will become dry and brittle. Keep the crepes warm while you cook the remaining batter.
5. Put some of the coconut yogurt and balsamic roasted strawberries in the center of each crepe and roll up to serve.