Chickpea and carrot crepes

Ingredients

• 250 g chickpea flour
• 250 g grated carrots
• 350 ml oat milk
• 1 tsp caraway seeds (alternatively fennel, mustard, cumin, coriander seeds)
• Salt
• Black pepper
• 1 tsp olive oil

Method

1. Combine all ingredients except caraway seeds into a blender and blend until a thin smooth batter.
2. Dry roast caraway seeds in a frying pan until fragrant then fold into the batter.
3. Heat olive oil in drying pan, add a ladle of pancake batter to the pan and spread quickly to cover pan.
4. Top with various toppings:
   • Beetroot, cottage cheese horseradish and dill.
   • Crispy fried egg, roasted cherry tomatoes, flash fried greens, lemon zest and basil.
   • Sharp grated cheddar, spinach, paprika fried mushrooms.
   • Leeks, avocado, feta, soft herbs, lemon and parsley.
   • Grated carrots, coriander leaves, yoghurt, lime and mango chutney.