Sift all the dry ingredients together in a bowl and give it a good stir around. Add the water and mix well to make sure there are no lumps in the mixture.

Heat a nonstick pan to low-medium heat. Ladle the crépe mix onto the pan and cook for about 2 minutes each side. Time and heat can vary so just keep a close eye on them while baking. The crépes are ready to turn when you can see bubbles forming on them and they start to look a bit dryer.

Dice the mushrooms, onion and pepper. Heat 1 tbsp of oil in a pan. Add the vegetables and sauté until the vegetables start to soften. Add the turmeric, cumin, salt and pepper followed by the spinach. Cook for a few minutes or until the spinach is soft.

To assemble the crépes take one crépe and put it on the pan, add the filling and allow to heat on low heat. Serve with avocado, spring onions and a slice of lime.