November 25 2019 – Chris McIntosh
Chickpea coriander + spinach crepes
Gluten free, dairy free, nut free, vegan
2 cups chickpea flour
2 cups plant milk
1 tbsp tapioca flour
2 tsp salt
1/2 cup chopped coriander
1 cup chopped spinach
1 tsp turmeric
1 tsp curry powder
Place plant milk, chickpea flour, tapioca flour, salt, turmeric + curry powder in a high speed blender and blend until combined and smooth.
Add spinach and coriander and pulse 2-3 times until combined.
Heat a non stick fry pan to a medium heat add 1 tbsp olive oil and pour a cup of mixture in the pan, lift the pan and swirl it to the edges.
Cook 2 minutes each side.
I prefer to eat these fresh as a wrap + fill them with lots of fresh salad and sauces.
Makes 6 wraps.