These were surprisingly good. I’ll be honest, I thought they would be rather odd because they contain so few ingredients and no eggs! Shame on me for lacking faith, particularly as they are from this wonderful book, The Voluptuous Vegan by Myra Kornfield.

I made these as an experiment for the children. I thought the crepes could be filled with a veggie-packed sauce and rolled. I made the sauce by roasting cauliflower and adding it to sautéed mushroom and onion. I added a sharp goats cheddar at the end which moves this away from being a vegan dish but this could easily be left out.

The verdict from my two nippers? Success! They were eyed suspiciously to begin with but once they got going there was no stopping them.

1 cup chickpea (gram) flour
1 cup gluten free flour
2 cups water
2 tbsp a olive oil
1/2 tsp salt

Whisk the flours and salt together and add the water and olive oil.
Either pour into a blender and blitz or use a hand held.
Set aside for at least 20 mins or leave overnight in the fridge.
To cook; heat a frying pan and dip kitchen paper in sunflower or melted coconut oil and coat the pan’s surface.
Pour enough batter to coat the pan (make sure the pancakes aren’t too think though). When the edges are brown they’re ready to flip.
Place on a plate, cover with foil and place on low heat in the oven while you cook the rest.