Chickpea flour 50 g
Egg whites 3
Salt To taste

Put the flour in a bowl, add the egg whites and salt, then beat quickly with a hand whisk.
Heat the crepe pan or a non-stick frying pan, add a ladle of mixture and spread it out well using the ladle to help you.
Turn the crepes only when they are well coloured and fully cooking on the other side. Remove the first one before beginning the second one.
The crepes must be fully cooled before you can add a filling: lay them out on the work surface and spread with cream cheese and rocket or any other condiment of your choice.
Serve the chickpea crepes warm and enjoy.

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Molino Cosma