- 2 large eggs
- 3 tbsp ground almonds
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 avocado, halved, stoned and flesh lightly crushed
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 ripe nectarines, stoned and sliced
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
- seeds from ½ pomegranate
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- ½ lime, cut into 2 wedges, for squeezing over
The same shape, but smaller than…
Beat one egg and 1 1 /2 tbsp of the almonds in a small bowl with 1 tbsp water. Heat 1 tsp oil in a large non-stick frying pan over a medium heat and pour in the egg mixture, swirling the pan to evenly cover the base. Cook until the mixture sets and turns golden on the underside, about 2 mins. (There is no need to flip it over.) Turn it out onto a plate and make another one with 1 tbsp water, the remaining egg, oil and almonds.
Top each crêpe with the avocado, nectarines and pomegranate, and squeeze over the lime at the table.
Added vitaminsPomegranate seeds don't just add an extra visual flourish, they contain protective antioxidants including vitamin c.