Chickpea crepes

These gluten free pancakes made of just four ingredients: water, salt, olive oil and chickpea flour have a delicious nutty flavour and are a simpler variation on the theme of socca (France) that doesn’t require a cast iron skillet. Chickpeas are an amazing source of plant based protein and folate, and are rich in soluble fibre, which keeps you satiated for longer and may help balance your blood sugar as well as support the elimination of excess cholesterol.

* They are simple to make and you can add any filling you like, sweet or savoury. My favourite include, guacamole, sautéed mushrooms, spinach, feta and tomatoes. Or for breakfast with nut butters, berries, tahini, banana etc.. Great as a starter or main.

Serves 2

Here’s what you need

1 cup chickpea or gram flour

1 cup water

1/4 tsp of salt

2 tablespoons olive oil

Coconut oil for frying

Fillings

150g mushrooms

3 cloves garlic

150g feta cheese (optional)

Bag of spinach or any other greens

1 avocado

lemon

Method

Whisk together or blend the flour with the water, salt and olive oil and leave aside for 30 minutes to hydrate the flour.

Meanwhile prepare your fillings.

Steam the spinach or greens

Gently fry the garlic for a couple of minutes and then add the mushrooms and a little water.

Heat up a frying pan and add enough coconut oil to coat.

Add a small ladle of mixture and spread out to make a thin crepe.

After a minute or so check to see that the bottom is cooked and flip over.

Once both sides are cooked you can add the fillings, especially if adding cheese and fold in half to let the cheese melt.

Put in a lightly heated oven to keep warm until you have made enough to eat.

Enjoy!