Crepes
Eggs
Cream Cheese	tbsp
All-Purpose Flour	tbsp
Kosher Salt	tsp
Olive Oil	tbsp
Filling
Cream Cheese	tbsp
Baby Spinach	g
Carrot
Bresaola	g
Salt & Pepper to taste
Toppings
Fresh Dill	g
Avocado

1. Strain the flour through a sieve. Mix the flour, cream cheese, eggs and salt into a smooth batter.
2. Heat up a pan over medium high heat and brush the pan with olive oil. Put a ladle of the batter into the pan and distribute it. Bake until golden brown on both sides. Repeat the process for all crepes.
3. In the meantime, preheat the oven to 160ºC prepare the parchment paper over baking sheet. Chop the spinach, peel and shred the carrot.
4. Place the crepes on the sheet and evenly spread 2 tablespoons cream cheese on each crepe. Add chopped spinach and shredded carrots, season with salt and pepper. Add bresaola and crack an egg into the center of each crepe. Fold the edges of the crepe up towards the center to enclose the fillings.
5. Place in the oven and bake for 10-12 minutes or until the eggs are set.
6. In the meantime, wash the dill, shake dry and chop and slice the avocado.
7. Remove from the oven and top with dill. Drizzle each lightly with olive oil and season with pepper flakes and salt. Add avocado slices to each.

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