Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4054 / 969
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Tear the spinach into a blender or food processor. Add the flour, 300/600/600 ml of milk, the eggs, the crumbled vegetable stock cube and pepper to a food processor. Blitz until you are left with a smooth green batter. Set aside (see pro tip!).
Finely chop the chives. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Finely slice the radish. In a small bowl, combine the sweetchillisauce with the sourcream.
3 Make pancakes
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Add a ladle of batter. Move the pan so that the batter spreads to an even, thin layer. Cover with a lid and fry for 4 min until nicely browned on the bottom and fully set. Keep warm. Repeat with the remaining batter (you should end up with 2-3 crepes per person).
Spread the sweetchillicream over the crepes. Top with radish, torn salmon and avocadoslices. Garnish with chives.