Chickpea crêpes with warm berries

Ingredients

For 1 serving

• Chickpea flour30 g
• Vital wheat gluten18 g
• Rice milk100 ml
• Blueberries50 g
• Raspberries50 g
• Sunflower oil3 g
• Stevia2 g

Contains: gluten,

In season: June – September

Method

1. In a bowl, mix the chickpea flour and gluten, then pour in the rice drink in a thin stream while whisking, until the batter is runny and lump-free; leave it to rest for 5 minutes.
2. Meanwhile, gently rinse the blueberries and raspberries and warm them in a small pan with the stevia over medium-low heat for 4 minutes, stirring gently, until they release their juice and the raspberries begin to collapse.
3. Heat a non-stick pan over medium heat and grease it with a little of the oil using kitchen paper.
4. Pour in a small ladle of batter, swirling the pan to spread it thinly; cook for a minute, until the edges lift, then flip and cook for another minute. Repeat with the remaining batter, greasing the pan lightly each time.
5. Fill the crêpes with the warm berries and fold them into fans.