• 2 large eggs
  • 3 tbsp ground almonds
  • 2 tsp rapeseed oil
  • 1 avocado, halved, stoned and flesh lightly crushed
  • 2 ripe nectarines, stoned and sliced
  • seeds from ½ pomegranate
  • ½ lime, cut into 2 wedges, for squeezing over


  1. 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.
  2. Top each crêpe with the avocado, nectarines and pomegranate, and squeeze over the lime at the table.


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