This week’s recipe would be a great dish for a lazy weekend brunch, or an easy midweek dinner. We have adapted these crepes from a recipe by Donna Hay, whose food is always easy but delicious, and who is a master of food styling. We love the freshness of the zucchini and pea salad, contrasted with the creaminess of the goat’s curd and the acidity of the lemon juice.

Ingredients:

• 2 medium zucchinis, shredded
• 1 cup frozen peas, thawed
• 2 cups watercress
• 2 Tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• sea salt and cracked black pepper
• 200g goat’s curd
• lemon slices, to serve

spinach crepes:

• 1 cup spelt flour
• 3 eggs
• 2 cups (500ml) almond milk
• 3 cups (75g) baby spinach leaves
• 1 cup flat-leaf parsley leaves
• sea salt and cracked black pepper
• 2 ½ Tbsp extra virgin olive oil

Method:

1. To make the spinach crepes, place the flour, eggs, milk, spinach, parsley, salt and pepper in a bowl. Using a hand-held stick blender, blend until smooth. Heat some of the oil in a non-stick frying pan over high heat, then add 80ml of the mixture, swirling to coat the base of the pan. Cook for 1-2 minutes, or until just set. Remove from the pan and set aside, keeping warm. Repeat with the remaining oil and batter.
2. Place the zucchini, peas, watercress, oil, lemon juice, salt and pepper in a bowl and toss to combine.
3. Divide the crepes between plates and top with the goat’s curd, salad and lemon slices. Sprinkle with a little salt and pepper to serve.