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Crepes:
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Put all the ingredients in your blender, blend for 1 minute.
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Scrape down the side, blend for a few seconds until smooth.
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Refrigerate for 1 hour.
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To Cook:
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Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
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Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
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Remove from heat and stack on a plate with wax paper between the crepes.
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Zucchini Salsa:
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Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
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Do not over cook, they should still be firm, cool& fine dice.
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In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
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Cover& refrigerate for up to 2 hours.
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Yields 2 cups.
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Feta Scrambled eggs and filling:
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Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
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Melt 1 tbsp butter in a skillet and saute the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
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Add spinach, cover and heat until it has wilted; keep warm.
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Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
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To Serve:
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Place 8 crepes on a work surface.
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Divide the scrambled eggs between the crepes placing them in the center of each crepe.
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Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
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Fold one side in and roll up the crepe.
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Place 2 crepes on each of 4 WARMED plates.
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Top with the zucchini salsa.
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Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
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Enjoy.
