Chickpea flour crêpe with spinach and mushrooms

Ingredients

For 1 serving

• Chickpea flour50 g
• Spinach80 g
• Button mushrooms80 g
• Spring onions1
• Extra virgin olive oil2 teaspoons
• Turmeric1 pinch
• Saltto taste
• Black pepperto taste

Method

1. Put the gram flour in a bowl with the turmeric and a pinch of salt and add cold water a little at a time, whisking, until the batter is smooth and as runny as single cream; let it rest for 10 minutes.
2. Meanwhile, wipe the mushrooms with damp kitchen paper and slice them; slice the spring onion thinly; wash and drain the spinach.
3. Heat half the oil in a frying pan over a medium heat and sauté the mushrooms and spring onion for 3 minutes, until the mushrooms are golden; add the spinach and cook for 2 more minutes, until wilted; season with salt and pepper and set aside.
4. Wipe the pan, heat the remaining oil over a medium heat and pour in the batter, swirling the pan to spread it thinly.
5. Cook the crêpe for 2 minutes, until the edges lift and the underside is golden, then flip it and cook for 2 more minutes.
6. Spoon the vegetables over half the crêpe, fold it over and serve hot.