Healthier Spinach Crepes with Pea Ricotta

Using hands, squeeze some of the excess liquid from spinach, retaining some liquid for the crêpe batter. Process spinach until almost smooth. Add almond meal, flour, eggs, milk and spinach liquid and process until combined.

Heat a non-stick crêpe pan over medium-high heat. (See tip.) Spray with oil. For each crêpe, spoon 1/2 cup spinach mixture into pan, then use a spatula to spread mixture to cover base. Reduce heat to medium and cook for 2-3 minutes or until edges are brown and crêpe is almost cooked through. Turn and cook for a further minute or until cooked. Transfer to a plate. Cover. Repeat to make 8 crêpes.

Meanwhile, blanch peas in hot water, then drain and transfer to a bowl. Use a fork to coarsely mash. Add ricotta and garlic and mix well. Zest 1 lemon, then cut remaining lemon into wedges.

Using a sharp knife, thinly slice leek into rounds. Spray asparagus with oil. Heat a large non-stick frying pan over medium-high heat. Add leek and cook for 4-5 minutes or until softened. Transfer to a bowl. Add asparagus to pan and cook for 2 minutes or until tender. Place crêpes on plates. Top with ricotta mixture, leek and asparagus. Sprinkle with parsley and zest. Season with pepper. Serve with lemon wedges.