Servings: Makes 20 rolls

4 green pancakes (see recipe below): subheading: 4 green pancakes (see recipe below):
5 eggs 5 eggs
150 g / 1 cup rice flour (both light or wholegrain works, as does spelt flour) 150 g / 1 cup rice flour (both light or wholegrain works, as does spelt flour)
500 ml / 2 cups oat milk, or milk of choice 500 ml / 2 cups oat milk, or milk of choice
a large handful spinach a large handful spinach
a small handful herbs (basil, mint or parsley) a small handful herbs (basil, mint or parsley)
sea salt sea salt
1 large sweet potato 1 large sweet potato
cinnamon cinnamon
1 tbsp lemon juice 1 tbsp lemon juice
1 cup full-fat Turkish yogurt 1 cup full-fat Turkish yogurt
200 g feta cheese 200 g feta cheese
2 handfuls spinach, chopped 2 handfuls spinach, chopped
1 cup cooked chickpeas 1 cup cooked chickpeas
2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores) 2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores)
2 tsp chili flakes (optional) 2 tsp chili flakes (optional)

Set the oven at 200°C/400°F.
Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden.
Make the pancakes--Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm / 8 inch non-stick frying pan/skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml / ⅓ cup into the pan. Let fry for 1 to 2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crêpes).
When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing.
Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half.
Cut the feta cheese into 1 cm / ⅓ inch thick sticks and place them in the centre of each pancake.
Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using).
Roll up the pancakes as tightly as possible and slice into 2 inch / 5 cm rolls.

To store the crêpes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.  To store the crêpes, keep them in an air-tight wrap in the fridge and they will be good for 3 to 4 days.