Quick chickpea and carrot crepes
These pancakes are great for quick dinners and lunches, either topped or filled and folded; they are also good alongside a curry. I add caraway seeds to mine, but you can switch these for fennel, mustard, cumin or bashed coriander seeds, or even a mixture, depending on the filling you want to make.
For the crepes
250g chickpea flour
250g carrots, grated
350ml whole milk (I use oat milk)
1 tsp caraway seeds
Salt and black pepper
Olive oil, for frying
Four favourite toppings:
Vinegar-dressed beetroot, cottage cheese, horseradish and dill
Crispy fried egg, roasted cherry tomatoes, flash-fried greens, lemon zest and basil
Leeks, avocado, feta, soft herbs, lemon and parsley
Grated carrots, coriander leaves, yoghurt, lime and mango chutney
Put all the crepe ingredients except the caraway seeds into a blender and season with salt and pepper. Blend on high until you get a thin, smooth pancake batter. Dry roast the caraway seeds in a frying pan, then fold into the batter.
Heat one teaspoon of the oil in a medium-sized, non-stick frying pan over a medium heat. Add a small ladle of the batter to the pan. Work quickly to swirl it around so the batter covers the base of the pan. Cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
Repeat with the rest of the batter, adding a little more oil each time. Stack on a plate with greaseproof paper in between each pancake and keep warm in a low oven.
Top with veg, leaves, cheese and eggs as you please, as per my suggestions.
IMAGE: Matt Russell for The Guardian