Spinach Crepes, Green Kitchen Stories

Spinach Crepes with Chickpea Apple Filling Serves 4 Crepe batter 1 cup, 225 g buckwheat flour 3 large eggs 2 cups, 500 ml plant milk (we use oat milk) 1 cup, 250 ml water 1 tbsp melted coconut oil (more for frying) a pinch of sea salt 2 handfuls fresh spinach, rinsed (or thawed frozen) 10 leaves fresh basil (optional) Chickpea, Apple Tahini Filling 3 tbsp tahini 3 tbsp coldpressed olive oil 1 organic lemon, juice 2 small apples, grated on a box