These are much easier to make than regular crepes and also provide a crispy texture which is lovely. They are also light as a feather and just melt in the mouth, the perfect accompaniment to garlic mushrooms!
Ingredients, makes 4
Quarter of a cup plain flour
Quarter of a cup chickpea or gram flour
Pinch of bicarbonate of soda
Pinch of salt
175 ml water
500 grams mushrooms, sliced, any kind but wild give the best flavour
6 garlic cloves, peeled and halved
1 tablespoon vegan margarine
A small bunch of thyme, leaves picked
Preheat the oven to 200 degrees
Drizzle some oil in a frying pan and throw in the mushrooms and garlic. Fry for a few minutes until they start to colour. Mix in the margarine and thyme leaves, season with salt and pepper and transfer to the oven to bake for about 10 minutes.
In the meantime, mix all the dry ingredients together for the pancakes. Whisk with a fork whilst slowly adding 175ml of water. It will initially become a thick paste before turning into a thin batter. If you add water whilst whisking quickly you should avoid lumps.
Next, heat some oil in a non stick frying pan and ensure the base of the pan is covered. Add half a ladle of batter to the middle of the pan and immediately tilt it to spread the batter as far as possible to the edges. The best way to do this is to get the ladle ready, hold the pan in one hand and pour the batter with the other. Don’t worry if the batter does not reach to the edges, the aim is to get a nice thin crepe.
You will notice bubbles appearing and the edges cooking. Once this happens you can run your spatula around the edge of the crepe, it should loosen easily if it is cooked enough. Slowly test to see if the rest of the crepe has gone crispy yet by loosening it gently with a spatula. If it is cooked enough this will happen easily.
Once the bottom is golden, flip it over and cook the other side until brown. Repeat four times.
Once the crepes are ready fill each crepe with the mushroom filling, squeeze over some lemon juice if required and enjoy.