8 servings

CREPES

5 eggs

300 ml unsweetened almond milk

62 gr whole oat flour

½ tsp sea salt

coconut oil spray

FILLING

500 gr yogurt

1 ¼ tsp sea salt divided

3 tbsp chopped chives

2 ground ripe avocados

1 cup chopped lettuce

1 cup grated carrot

3 tomatoes in small cubes

3 tbsp chopped onion

4 sliced palm hearts

300 gr chicken breast cooked and chopped

2 tsp sea salt

pepper to taste

3 hard-boiled eggs, ground with a fork

4 cherry tomatoes

In a bowl add the eggs and beat by hand until they are a little frothy. Add the milk and then flour and salt integrating well. Let stand 5 minutes.

In a large, nonstick skillet, over medium heat, add a little coconut oil spray and add half a cup of mixture and stir to distribute. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the mixture. Set aside.

In a bowl mix the yogurt with the chives, 1 teaspoon of salt and pepper to taste. Set aside. Mix the tomato with the onion and season with ¼ teaspoon of salt and pepper to taste. Set aside.

To assemble the cake, use a large round base plate. Put a crepe and spread with yogurt sauce and fill with hearts of palm. Put another pancake, spread the yogurt sauce and fill with chicken breast. Add another crepe and spread the avocado. Continue with the rest, adding first a layer of yogurt sauce and then the filling, until finished. On the last crepe, spread the yogurt sauce and garnish with the ground egg and cherry tomatoes.

Refrigerate until serving time.

Per portion:

Cal: 336.5 P: 28.7 F: 13.7 Cb: 22.4