To make the crêpes, sift the flour and salt into a mixing bowl and make a well in the centre, add the egg and begin whisking. Gradually add the milk and keep whisking until you have a smooth creamy batter. Finally whisk in the melted butter. Cover and leave to stand for 30 minutes. Whilst the batter is standing, grill the bacon until crispy, drain onto absorbent kitchen paper then break up into bites sized pieces.
Peel the avocados, slice in half and remove the centre stone. Slice the flesh thinly. Toss the avocado and bacon with maple syrup. To cook the crepes, Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan – just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter - you should make 8 crepes. Wipe out the pan with a little extra oil before you cook each crepe.
To serve: lay a cooked pancake onto a serving plate and scatter with a handful of fresh rocket , top with equal amounts of the avocado and bacon mixture and roll up tightly.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.