In a blender add the eggs and spinach, process until smooth and the mixture has turned green with the spinach thoroughly blended, alternatively you can use a hand stick blender. Leave the mixture to rest for ten minutes until the bubbles have settled.
In a large non-stick frying pan or crepe pan add 1 tsp. oil, heat until the pan is hot then pour in half of the spinach egg mixture, and turn down the heat. Tilt the pan in circles until the batter is evenly distributed. Using a spatula tidy up the edges around the pan, (you want to take this step slowly, so that you do not have an overcooked crepe. Once the base has formed carefully ease the base of the crepe with a spatula, when ready to flip.
When you carefully flip over the crepe on the other side, it shouldn’t take long to set (the batter will be thinner than a grain filled crepe), so keep it on a low light for 1 minute. Remove from the heat, and slide onto a plate to cool.
Repeat with the reaming spinach egg mixture.
When the crepes are cooled, lay flat on your serving plate. First lay out your romaine lettuce leaves on the base, then nearest to you in a line add the sliced cucumber, avocado and season lightly with sea salt & black pepper. Sprinkle the capers over the avocado, and then lay the smoked salmon on top. Add a squeeze of lemon and a twist of black pepper, carefully roll over the crepe, and cut on the diagonal.
Serve and be ready to tackle any Super Hero’s that get in your way…