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Whisk together the egg, milk, cornmeal, flour, sugar, vanilla extract, and salt. Transfer to the fridge and let chill for at least 30 minutes.
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Whisk together the yogurt, lime, curry powder, and a little salt. Stick in the fridge until ready to use.
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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.
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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).
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Flip and cook for another 2 minutes or so.
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Remove from heat and transfer to clean plate (cover with a dish towel to keep warm). Repeat with the rest of the batter.
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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!