Chickpea crêpes with zucchini and mint

Ingredients

For 1 serving

• Chickpea flour40 g
• Pea protein powder20 g
• Pea milk150 ml
• Zucchini150 g
• Mint3 g
• Extra virgin olive oil6 g
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Whisk the chickpea flour, pea protein, pea milk and a pinch of salt to a smooth, runny batter; let it rest for 10 minutes.
2. Meanwhile wash and trim the courgettes and cut them into julienne; chop the mint leaves.
3. Heat half the extra virgin olive oil in a frying pan over high heat and stir-fry the courgettes for 4 minutes with salt and black pepper, until just soft but still green; off the heat add the mint and a little grated lemon zest.
4. Wipe the pan, grease it with the remaining oil and heat it over medium heat; pour in half the batter, swirl the pan to spread it and cook for 2 minutes per side, until the crêpe is golden and releases easily. Repeat with the rest.
5. Fill the crêpes with the courgettes and fold them into quarters.