Step by step
Method
5 steps- 01
Whisk chickpea flour, water, olive oil, turmeric, cumin and salt until completely smooth. Rest the batter for 5 minutes while the pan heats.
- 02
Mix tomato, coriander, lemon juice and a pinch of pepper. Press lightly with a fork so the tomato becomes juicy but still chunky.
- 03
Heat a nonstick skillet over medium heat and brush it with oil. Pour in half the batter and tilt the pan into a thin round.
- 04
Cook for 2 to 3 minutes until the top looks dry and the underside is golden. Flip and cook for 1 minute; repeat with the remaining batter.
- 05
Fold the warm crepes and spoon the tomato-herb smash over the top. Serve immediately.
Cook's notes
Make it excellent
- For crisp edges, let the skillet become properly hot before adding the batter, then lower the heat slightly after the first minute.
Helpful cooking questions and genuine results are welcome.