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Serves 1 


1 cup besan flour (or buckwheat flour if preferred)
4 tablespoons potato starch (or cornflour)
2 tablespoons olive oil
1 cup water (plus a little extra if needed)
salt and pepper for seasoning
fennel seeds and finely chopped rosemary


Sift the besan flour and the potato starch into a large mixing bowl. Season well with salt and pepper and stir to combine.

Make a well in the center and add the oil and the water. Stir the mixture bringing it together into a thin crepe batter. At this stage you can store the mixture covered in the fridge to use the next day or even leave it for half and hour. Otherwise, you can use immediately.

Heat a large frying pan to medium heat. Add a small splash of high heat cooking oil of choice and add in a ladle full of the crepe batter quickly swiveling the batter around the pan to create a thin crepe. If you are using fennel seeds and/or rosemary scatter some of these on top of the crepe before it cooks through.

Allow to cook for about 1 minute and then flip the crepe over. The underside will only take around 20 seconds to cook. Remove from the heat and place in a warm oven while you continue with the rest of the crepes.

Serve crepes either as is as a snack, or use as a wrap and stuff with salad, hummus, avocado and protein of choice. I like to use these as a wrap for these kofta wraps. They are also lovely for breakfast with tahini, ham off the bone and sauerkraut if you are keen!

These crepes are best eaten on the day, however they will store once cooked in the fridge for 2 days or can be frozen.

Recipe and image courtesy of Jessica Cox.