Crepes

1. Mix together crepe ingredients in a bowl. Let sit for 10 minutes.
2. Heat up a non-stick pan to high heat for a few minutes until hot, then reduce heat to medium. For each pancake add a ladle-full of batter into to pan and spread out. Cook for 2-3 minutes, then flip and cook for another minute. Repeat process with remaining batter.

Bean spread

1. Add drained beans, lemon juice, tahini, nutritional yeast, basil, salt and pepper to a food processor and blend until completely creamy. Add a few tablespoons of water if the mixture is too thick, but make sure the spread is not too thin.

Zucchini-wild garlic spread

1. Add wild garlic, diced zucchini, tahini, lemon juice, salt and pepper to a food processor and blend until creamy.

Avocado-artichoke spread

1. Add avocado, lime juice, garlic, caper brine and spirulina to a food processor and blend until completely smooth. Season with salt and pepper, and add capers and drained artichokes. Pulse a few times just to combine. You can blend it longer, if you prefer a smooth spread, but I like it chunky.

Assembly

1. Place a crepe on a plate and spread about 2/3 cup of the first spread on the crepe. Repeat this with the rest of the crepes and filling until all crepes and filling are used. You can alternate the spreads or make a nice ombre cake.
2. Top with sprouts and capers. Cut into wedges to serve. Enjoy!