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Spinach & Avocado Stuffed Cornmeal Crepes with Curry-Lime Cream

Course Breakfast
Cuisine Vegetarian
Author Shelly Westerhausen


  • 1 large egg , lightly beaten
  • 1/2 cup milk (I used coconut but cow's milk or any type of non-dairy would work just fine)
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 2 Tbsp . sugar (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • ghee (or butter or oil), to coat the frying pan
  • 1 cup of spinach
  • 1 avocado , diced
  • chili flakes , to garnish (use more or less depending on how spicy you like it)

For the Curry-Lime Cream:

  • 1 cup greek yogurt (I used 2%)
  • juice from 1/2 small lime
  • 2 teaspoons curry powder
  • salt


  1. Whisk together the egg, milk, cornmeal, flour, sugar, vanilla extract, and salt. Transfer to the fridge and let chill for at least 30 minutes.
  2. Whisk together the yogurt, lime, curry powder, and a little salt. Stick in the fridge until ready to use.
  3. Heat a non-stick skillet with ghee or oil over medium heat. Add just enough batter so that you can coat the pan with a thin layer.
  4. Cook until the sides begin to brown and the middle starts to bubble (just about 2 to 4 minutes, depending on how hot your skillet it).
  5. Flip and cook for another 2 minutes or so.
  6. Remove from heat and transfer to clean plate (cover with a dish towel to keep warm). Repeat with the rest of the batter.
  7. Fill crepes with the spinach, avocado, and a few red pepper flakes (if you like your food hot). Top with the curry sauce and enjoy!