Chicken Crêpes with Poblano Chilli Salsa

Chicken

• 1000 g water
• 500 g chicken breasts, skinless, cut in pieces

Crêpes

• 120 g wholemeal flour
• 175 g almond milk
• 125 g water
• 2 medium eggs
• 3 Tbsp honey
• 1 tsp baking powder

Chilli Salsa

• 1 garlic clove
• 150 g onions, quartered
• 250 g poblano chillies, halved, deseeded (see tip)
• 30 g olive oil, plus extra for greasing
• 1 chicken stock cube (for 0.5 l), crumbled
  of 1 heaped tsp chicken stock paste, homemade
• 300 g avocados, quartered
• 600 g water