Chickpea flour summer crepes
Alice - RicetteVegolose
of baking soda
or olive oil
a handful arugula
oregano to taste
basil-flavoured olive oil
Prepare the crepes batter with chickpea flour, water, baking soda and tahin (or olive oil). Let it stand while preparing the filling.
Cut tomatoes into small cubes, add arugula chopped into small pieces using your hands, olives, salt and oregano to taste. Mix well and set aside.
Cook the crepes using a small oiled pan (I obtained three crepes, 15cm wide).
Once you've finished cooking the crepes, you can fill them with the tomatoes, close them as you like, then serve immediately.
These crepes are even more tasty if you add a drizzle of basil flavored olive oil before serving.
Leftovers can be kept in the fridge for a couple of days.