pancakes with chickpea flour

Serves: 4

Ingredients:
pancakes:
2/3 cup chickpea flour
2/3 cup water
1 egg
1/2 tablespoon olive oil
filling:
1/2 teaspoon olive oil
1 small red onion
2 cups white mushrooms
4 cups baby spinach
2 tablespoons basil pesto
2 tablespoons feta cheese

Method:
pancakes: place the chickpea flour in a bowl. whisk in half the broth and whisk vigorously. gradually add the rest of the water, then the egg, and mix well. season lightly with salt and pepper, if desired.  heat a little oil in a skillet over medium heat. pour a quarter of the pancake mixture into the pan and, without waiting, swirl to distribute the mixture in a thin layer. cook for about 2 minutes, or until the edges of the crepe begin to pull away and are lightly browned. set aside on a plate. repeat these steps 3 times with the remaining oil and pancake mix.
garnish: heat the oil in another pan. add the onion and mushrooms and sauté for 5 to 7 minutes, until golden brown. add spinach and cook for 2 minutes, or until spinach has wilted. remove from heat. divide the pesto, feta cheese and vegetable filling among half of each crepe. fold over the unstuffed side, then fold in half. serve two crêpes per plate, accompanied by a small mix of fresh vegetables.