Mix the chickpea flour with water using a whisk, to obtain a smooth batter. Add salt, bicarbonate, thyme leaves to taste and mix well then set aside.*

Heat the garlic with a little oil in a large pan. Cut the cherry tomatoes in half and remove their water. Remove the bottom, dirty part from mushrooms, wash them and cut into slices.

When the garlic gets golden add the tomatoes and mushrooms, season with salt and pepper and cover with a lid. Cook over high heat for 10 minutes, then remove the lid and cook 5 minutes more. Set aside and let cool down.

Heat a non-stick 6 inch pan with a little oil, pour a small ladle of crepes batter into it - just enough to cover the bottom of the pan - and cook over medium heat until it gets thick. Turn the crepe and cook one minute more, then remove it from the pan and place it on a tray. Go on cooking the crepes until you finish the batter, you will get about 12 crepes.

Preheat the oven to 400°F. Combine mushrooms and cherry tomatoes with 3/4 of the mozzarella cut into small cubes and plenty of oregano.

Fill the crepes with vegetables mozzarella filling, line them on a non-stick baking pan. Grate the remaining mozzarella on the top of the crepes, sprinkle with oregano and bake for 10 to 15 minutes, until desired browning. Serve immediately.