To make the crêpes, sift the flours into a mixing bowl, returning any bran left in the sieve and stir in the salt, make a well in the centre and add the eggs, gradually add the water, milk and 1 tbsp of the olive oil and whisk until you have a smooth creamy batter. Cover and leave to stand for 30 minutes. For the filling, peel the avocados, slice in half, remove the centre stone and dice the flesh roughly. Toss with the kidney beans and salsa. Season to taste.
To cook the crepes, heat a 20cm (8in) nonstick frying pan and wipe with a little of the remaining olive oil. 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.
Mix the sour cream with the chopped coriander. To assemble, fill each crepe with equal amounts of the avocado and bean mixture, roll up and top with a dollop of the coriander sour cream
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