1/2 cup beet juice + up to 3 Tbsp more to thin
3/4 cup buckwheat flour
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons melted coconut oil
1 teaspoon coconut oil
1 avocado, peeled, seeded and sliced
1/2 red onion, sliced
1/2 cup micro greens
Fresh cracked pepper
Red pepper flakes
1 cup watercress leaves
1/2 cup basil leaves
1/2 cup fresh parsley
1/2 teaspoon lemon juice
5 garlic cloves, chopped
2 to 3 Tablespoons water
In the bowl of a food processor or blender, add all ingredients, except for the water. Pulse until the watercress and herbs are finely minced. Slowly drizzle in water 1 Tbsp at a time while processing on low speed until the pesto comes together and is your desired consistency. Set in the refrigerator to chill while you make the crepes.
In a large bowl, whisk together beet juice and egg. Once combined, add buckwheat flour, garlic powder, black pepper, and salt. Whisk to combine. Slowly add in melted coconut oil and water, whisking until the mixture is smooth.
Let batter stand at room temperature for 15 minutes.
To cook the wraps, heat a thin griddle pan or frying pan over medium-high heat. Add 1 tsp coconut oil, swirling it around the pan to coat it well. Scoop ¼ cup of the batter and add to the hot pan.
Swirl the pan around to form a thin crepe. Cook for 1 to 2 minutes, until bubbles start to pop on the surface. Flip and cook an additional 30 seconds to 1 minute. Remove from pan and repeat with remaining batter.
In the center of each crepe, spread a layer of pesto. Top with a layer of sliced avocado, half of the sliced red onion, and half of the micro greens. Sprinkle with freshly cracker pepper and red pepper flakes.