Chickpea flour crépes with mushrooms, ricotta and spinach

Steps

For crepes

Sift the chickpea flour into a bowl. Add the water, olive oil and a pinch of salt and whisk. Cover the bowl with a tea towel and let the batter rest for 30 minutes to 2 hours to give the flour time to absorb the water.

Set an oven tray just below the grill in the oven and turn the grill on. Add a teaspoon or so of olive oil to a non-stick pan, heat and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly, then pour half of the mixture into the pan. The consistency should be that of pouring cream. Tilt the pan so the batter coats its entire surface. Place the pan under the grill for 3 to 5 minutes or until you see the top begin to blister and brown. If the top begins to brown before the batter is fully set, move the pan to a lower oven rack until it cooks through.

Carefully remove from the oven and use a spatula to work your way under the pancake and ease it from the pan. Repeat the process with the remaining batter and then set aside to cool.

For filling

Heat the oil in a fry pan over a medium heat. Add the garlic and cook until it softens. Stir in the mushrooms and cook for another few minutes. Season with salt, pepper and parsley. Place the ricotta in a bowl, add the spinach, mushroom mixture and egg, and combine well. Season with some extra salt and pepper and add some lemon juice. Add truffle oil if desired.

To Serve

Preheat the oven to 180°C. Place 2-3 tablespoons of filling onto each pancake and fold in half. Place on a greased tray, season with sea salt and bake for about 5 minutes. Serve immediately.