Spinach-and-Avocado-Stuffed Cornmeal Crêpes with Curry-Lime Cream

Whisk together the yogurt, lime, curry powder and a little salt. Refrigerate until ready to use.

Whisk together the egg, milk, cornmeal, flour, sugar and salt. Transfer to the fridge and chill for at least 30 minutes.

Heat a non-stick skillet with ghee or oil over medium heat. Add just enough batter to coat the pan with a thin layer. Cook until the sides begin to brown and the middle starts to bubble, about 2 to 4 minutes. Flip and cook for another 2 minutes or so.

Remove from heat and transfer to a clean plate. Cover with a dish towel to keep warm. Repeat with the rest of the batter. Fill crêpes with the spinach, avocado,and a few red pepper flakes and top with the curry sauce.