Chickpea Flour Crêpes

Mix the ingredients, apart from the parsley and onion, whisking together, or zap with a hand blender until you have a smooth batter. Let it rest for 10 to 20min. Add the parsley and chopped onion. Pour and spread the batter around a greased frying pan over a low heat. When the batter is no longer liquid in texture on the surface and begins to crisp up at the edges, flip carefully with a spatula to avoid breaking, and cook the other side. Serve this savoury crêpe with a sauce, on its own, or use it to make wraps.

Tip:

You can make the batter with peppers, tomatoes, or other condiments to your taste.

For a savoury pancake reduce the amount of water.