Blend the spinach with the egg and buttermilk. Add the flour, cornstarch, and baking powder. Season with salt and pepper, then blend again while adding the hot water.

The batter should be smooth, slightly runny, and creamy. Melt a small amount of butter in a crepe pan. Pour in a generous ladleful to make a thick crepe. Cook well on one side before flipping. Repeat with the remaining batter.

Fill the wraps with a layer of fig and walnut cream cheese, turkey breast, cherry tomatoes, and baby spinach tossed with a little walnut oil and apple cider vinegar. Enjoy!