These are really versatile stuffed with favourite savoury fillings and you can have a gluten free breakfast, lunch or dinner in no time.
I have stuffed them with sun dried tomatoes, feta and left over roast chicken today but you can really let your imagination run wild, scrambled eggs, left over roast vegetables, meatballs and sauce, ham and cheese, tuna and mayo, potato curry, grilled fish, tomato salsa, chunky avocado, really, pretty much anything you can think of!
They freeze well too, pop a layer of baking parchment between each pancake and then wrap and seal them.
150g gluten free plain flour
70g chickpea/besan flour
4 spring onions, trimmed and sliced finely
salt and pepper to taste
In a large bowl, weigh out flours and whisk lightly to combine.
Make a well in the centre and crack the eggs into it.
Slowly, using the whisk begin to combine the eggs, as it thickens, slowly, add the milk, whisking until all combined into a smooth batter.
Add the onions and set aside for 15 mins if you have time.
Heat a heavy based frying pan, I use a small non stick pan, over a medium to low heat.
Add a couple of spoonfuls or a small ladle full of batter to the pan, using the spoon or ladle push the batter all over the base of the pan to form a thin layer.
Once you see the bubbles popping on the top of the crepe, use a fish slice and flip it over.
Cook for a minute or two until beginning to brown.
Set aside on a plate, covered with a tea towel while you cook the rest of the batter.