Chickpea crêpes with mushrooms, coconut yoghurt and pesto

Serves 2

Ingredients:

• 100g gram flour
• 200ml oat milk
• 100 ml water
• 1 tsp turmeric powder
• Salt and cracked black pepper
• 4 tbsp rapeseed oil
• 150g button mushrooms, halved
• 1 clove garlic, crushed
• 1 tbsp rapeseed oil
• 150g cherry tomatoes, halved
• A large handful of wild rocket
• 2 tbsp coconut yoghurt
• 1 tbsp dukkah

For the kale pesto:

• 1 large handful of kale
• 1 handful basil
• 50g cashew nuts
• 25g sunflower or pumpkin seeds
• 2 tbsp olive oil
• Good pinch Maldon salt
• Zest of a lemon
• Method:

1. Whisk all the ingredients for the chickpea pancakes together and set aside for 10-15 minutes to thicken a little.
2. Meanwhile, make the pesto by blitzing all the ingredients together until smooth.
3. Add some oil into a pan and then add your garlic, toasting this for 2-3 minutes until golden. Add your chopped mushrooms and sauté for 4-5 minutes on a medium-high heat until browned. Set aside for later.
4. Add 1 tbsp of rapeseed oil into a non-stick frying pan on high heat and leave for a minute (the pan should be really hot before adding the batter for optimum flipping potential!) Add a ladle of batter into the pan and move the pan around in a circular motion so that the batter spreads to the edges. Cook for 2-3 minutes until small bubbles start to form on the pancake and then use a spatula to flip, cooking for the same amount of time. Repeat, adding a tablespoon of oil each time until the batter runs out - it should make about 4 crepes.
5. Plate by laying out a pancake, adding a bit of rocket, a spoon of coconut yoghurt, the sauteed mushrooms and chopped cherry tomatoes. Then drizzle over some pesto and finish with a sprinkle of dukkah, salt and pepper. Roll it up and enjoy as a lovely and filling savoury breakfast or brunch, or a light lunch.