Giovanni Crepe Recipe

Make the batter

In a medium bowl, whisk the 3 tbs flour and 1 tsp salt. Add the 1 large egg and whisk until combined. Gradually whisk in 3 tbs milk and 2 tbs water until the batter is smooth and thin. Whisk in the 1 tbs melted butter. The batter should be pourable—if too thick add 1 tsp water at a time.

Let the batter rest for 5–10 minutes at room temperature to allow the flour to hydrate (optional but recommended).

Prepare spinach and turkey

Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add the packed 1 cup baby spinach and sauté 1–2 minutes until wilted. Season with 1/8 tsp black pepper and 1/4 tsp salt. Add the 80 g cooked turkey slices or chopped pieces to the pan and warm through for 1 minute; remove from heat and set aside.

Prepare filling egg

Wipe the skillet clean and add a little butter or oil. Reduce heat to medium-low. Crack 1 large egg into a small bowl and gently slide into the skillet to cook sunny-side or lightly scrambled, seasoning with a pinch of salt. Cook until the white is set but yolk still soft, about 1–2 minutes for sunny-side; if you prefer fully set yolk, cook an additional 30–60 seconds. Remove egg and keep warm.

Prep avocado

Halve and pit the 1/2 avocado. Scoop out flesh and slice or mash lightly in a small bowl. Toss with 1/2 tsp lemon juice (optional) and a pinch of salt to brighten flavor.

Cook crepes

Heat a small nonstick skillet over medium heat and brush with a thin film of butter or oil (about 1 tsp total for multiple crepes). Pour about 3 tbs of batter into the center of the pan, immediately tilt and swirl the pan to spread batter into a thin round (aim for 6–8 inch crepe). Cook 30–60 seconds until edges lift and underside is lightly golden. Flip with a spatula and cook 10–20 seconds more. Transfer to a plate and repeat with remaining batter to make 2 crepes (batter quantities make roughly 2 small crepes).

Assemble Giovanni Crepe

Place a warm crepe on a plate. On one half, layer warmed turkey and wilted spinach (about half of each per crepe). Top with shredded 1 oz cheese so it melts slightly from the warm filling. Place the cooked egg on top of the cheese/spinach/turkey. Add sliced or mashed avocado (half distributed on each crepe). Fold the crepe over the filling (into a half-moon) or roll loosely.

Repeat assembly for the second crepe. If desired, garnish with chopped fresh herbs and an extra pinch of salt and pepper. Serve immediately while warm.