Chickpea coriander + spinach crepes

Gluten free, dairy free, nut free, vegan

Ingredients

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

Method

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.