Avocado Sourdough Crepes

Since there is often an element of “wing it and see what happens” in my culinary endeavors, the need to make adjustments along the way is not unusual. This morning I made avocado crepes using sourdough starter, whole wheat flour, cultured buttermilk, avocado and salt. For no particular reason I wanted to see if I could get away without using eggs. Nope. The first couple crepes were a disaster, so, in went the eggs.



I prepared a fruit salad to go with the avocado crepes. I cut up a mango and a nectarine and mixed in frozen blueberries before concluding that the mango would be too stringy as is to be enjoyable. I went about picking out all the mango as best I could, blended it with a CaraCara orange and mixed the resulting sauce back in with the blueberries and nectarine.



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