Putting it all together:
Prepare your crepe batter before you begin to slice the avocado, mushrooms and apple. I suggest cooking the crepes prior to doing any cutting, the crepes will hold will if covered with a tea towel or plastic wrap.
![make the crepes first {image: make the crepes first}](http://servinghealthy.com/imageRecipe/Breakfast/ChickpeaCrepe.jpg)
Always rinse off your sprouts!
![rinse sprouts {image: rinse sprouts}](http://servinghealthy.com/imageRecipe/Breakfast/MushroomAvocadoCrepe02.jpg)
Prepare the ingredients for the filling.
![Prepare the filling {image: Prepare the filling}](http://servinghealthy.com/imageRecipe/Breakfast/MushroomAvocadoCrepe03.jpg)
Fill the crepes, fold them in half and top with a little dressing as desired.
![fill the crepes {image: fill the crepes}](http://servinghealthy.com/imageRecipe/Breakfast/MushroomAvocadoCrepe04.jpg)
It is delicious and goes well with my Oil-Free Roasted Rosemary Potatoes!
![Mushroom Avocado Crepe {image: Mushroom Avocado Crepe}](http://servinghealthy.com/imageRecipe/Breakfast/MushroomAvocadoCrepe5.jpg)