Madeleine Shaw’s Beetroot Crêpes

method:

• Combine the flour, beetroot, egg, milk and salt in a large bowl. 
• Heat two teaspoons of coconut oil in a small pan over a medium heat. Pour enough mixture into the pan to cover the base in a thin layer and then cook the crêpe on each side for 3-4 minutes until golden and cooked through. Repeat with the remaining batter, adding oil as needed – this should make four crêpes, depending on your pan size. 
• Mash the avocado with the lemon juice and salt. Spread a little avocado onto each crêpe with a few dollops of hummus, a handful of pomegranate seeds and rocket. Roll up and enjoy!