GREEN FARRO CREPES
Preparation time: 50 minutes , Recipe for: 8 persons , Complexity : 
Main Course
MAIN INGREDIENTS : Farro Flour
INGREDIENTS
For the Crepes:
1 cup (130g) farro flour (or whole wheat or all purpose) • 1 cup (45g) fresh spinach, packed • 2 large eggs
3/4 cup soy milk • 1/2 cup water • 1 tablespoon melted coconut oil or melted butter • 2 pinches salt
For the Toppings:
1 tablespoon extra virgin olive oil • 20 asparagus stocks, bottoms snapped off then shaved with a vegetable peeler
1 tablespoon butter • 2 cups fresh or frozen peas • 1 1/8 cup (250g) ricotta • 1/4 cup walnuts halves, chopped • 25 basil leaves
For the vinaigrette:
2 tablespoons extra virgin olive oil • 1 lemon, juiced and the peel zested • Salt, to taste
METHOD
For the crepes:
In the Smeg blender, mix together all of the ingredients for the crepes. Refrigerate for one hour.
To cook the spinach crepes, heat a little butter or extra virgin olive oil in a crépe pan or frying pan over medium heat. Add just enough of the mixture to cover the bottom of the pan. Swirl around to make sure it distributes well. Cook for 1-2 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crepes.
For the filling:
Heat one tablespoon of extra virgin olive oil in a skillet, add the shaved asparagus and cook over medium heat for 2-3 minutes until soft. Put the asparagus in a bowl and set aside. Now add a tablespoon of butter to the pan and cook the peas for 2-3 minutes until soft.
For the vinaigrette:
In a small bowl, combine 2 tablespoons of extra virgin olive oil, the juice and zest from one lemon and a few pinches of salt.
To assemble:
Put one crepe on a plate, spread with ricotta and top with some shaved asparagus, buttered peas, walnuts, basil leaves and a few spoonfuls of the vinaigrette. Roll up or fold in a triangle. Buon appetito!