Method

For the crepes:

1. Lightly steam or saute the spinach and drain.
2. Add the peas to the same pan as the spinach and gently cook. Remove from the heat and season with the salt and pepper.
3. Add the peas to the same pan as the spinach and gently cook. Remove from the heat and season with the salt and pepper.
4. Whisk together the eggs and rice milk. Heat the oil in a medium skillet and pour in the eggs.
5. As the eggs begin to set, sprinkle them with the chopped parsley. Place the spinach and peas in the middle. When the bottom of the eggs is lightly browned, gently roll the egg over into a roll. Serve with salsa.

For the salsa:

1. Gently mix the chopped tomato and avocado.
2. Season the mixture with ground cumin, and a little salt and pepper if desired.
3. Fold in the spring onion and coriander blending gently but well.