Go green with this super spinach crepe stuffed with hummus and fresh salad!
Add the eggs and melted coconut oil to a mixing bowl, pour in the almond milk and mix with a fork until combined.
Stir in the coconut cream followed by the flour and almond flour. Beat until a smooth batter forms with no lumps. Set aside for 10 minutes to allow the coconut flour to soak up the liquid.
Mix in the spinach powder. Heat a lightly oiled pan over a medium - high heat. Pour some of the batter into the pan and cook on both sides for 2 - 3 minutes.
Serve with hummus, mixed greens, radish and sesame seeds.