Ouick chickpea and carrot crepes

Updated at: Thu, 17 Aug 2023 05:31:51 GMT

Step 1

1 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. These pancakes can be made ahead of time and stored, covered, in the fridge for up to four days. They can also be frozen, separated by sheets of greaseproof, for up to two months. If cooking from frozen, allow to defrost for half an hour at room temperature before using.

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