Green "Eggs" and "Ham"

In a blender or food processor combine all the crepe ingredients and mix on high until smooth and batter turns green. Let the mixture sit for a few minutes or store in the fridge overnight for easy breakfast (the mixture thickens a little).
Stir again just before using.
Heat a large cast iron skillet onto medium high. Have a pot holder close by (the handle gets very hot).
Pour a few tablespoons of the batter into the well greased skillet. With the pot holder on your hand, swirl the dough all around the pan to have a very thin layer of batter that covers the whole pan.
Cook for 2 minutes or until golden brown and cooked all the way through.
Remove from skillet onto a plate for serving.
Saute the ground pork and season with salt and pepper to taste.
Fill the crepe with sautéed ground pork before rolling up.
To Make the Avocado Ranch: Pulse the avocado in a food processor until broken up. Add the remaining ingredients and pulse to combine, then puree till smooth. Store in the refrigerator in a sealed container for up to 2 weeks.
Top each filled crepe with 1 tablespoon of Avocado Ranch and 2 tablespoons salsa if desired.