Jamie Oliver does say that you could use another leafy green instead of the spinach, such as swiss chard or kale, or you could even use herbs. Adapt the cheese to your liking, of course! I think I might even serve these instead of tortillas next time I make tacos.
1 ripe avocado
350 g mixed-color cherry tomatoes
100 g baby spinach, divided
3 green onions
½ a bunch of fresh cilantro (15 g)
extra virgin olive oil
1 large egg
1 cup all-purpose flour
1 cup lactose-free milk
300 g lactose-free cottage cheese
hot chili sauce (I omitted that)
Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
Place a large nonstick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each crêpe with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.