Hi, Steemit Iron Chef Community!

It's a pleasure for me to post for the first time in this smiling and colorful community.

I want to thank @progressivechef for keeping this space open and @sanuri for hosting this contest in the community. Just click HERE should you like to learn about Food Color Challenge.

Now I'd like to invite @pea07, @eglis, and @reinamia to join in :)

Today I made crepes for breakfast. When I don't make them with the traditional mix of flour, milk, butter and eggs, I usually use unripe plantains. Since I also made basil pesto, I took the opportunity to add spinach to my crepes mix, to give them the green I needed and thus have my post for #foodcolorchallenge.

Green is the color that stands out in this stuffed crepe. Inside I put lettuce, smoked ham, cheese, yogurt and homemade basil pesto.

We love these flavors at home. We like a good amount of fresh garlic in our basil pesto.

The crepes are browned on one side and greener on the other. I folded them with the greener side out and used toothpicks with a basil bud to make sure they were well closed.

I also used some pesto to make a modest decoration on the plate.

The combination of unripe plantain and spinach turned out to be a success.

I used just 100 gr of spinach and two plantains, 2 eggs, 2 tablespoons of butter, 1 tablespoon of sugar and 1/2 teaspoon of melted salt for 8 crepes.

These crepes do not contain flour or milk.

So they are an excellent choice for those who cannot consume gluten or casein. Just make sure that the filling is also suitable--ham contains gluten and cheese contains casein.

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