2 cups egg whites or 8 eggs
2 big handfuls of fresh spinach
half-a-handful of garlic cloves (we love garlic)
fresh oxalis (from the back yard)
pesto (I made the uber-traditional version)
Blend the egg whites, spinach, garlic, and sea salt until the spinach is chopped and the eggs are frothy and green. Add more spinach for color as necessary, or a handful of oxalis.
Heat the canola oil in a non-stick pan, and pour in a thin layer of the egg mixture. Cook until the crepe is solid enough to flip, and finish cooking the other side.
Top with pesto and oxalis leaf garnish. Put on a green playlist. Serve with green tea, and eat while wearing green. Be extremely envious.