for 4 people

Crêpe batter

180 g	chickpea flour
1 tbsp	olive oil
3 dl	water
½ tsp	salt

Filling

180 g	vegan crème fraîche substitute
1	organic lemon, use grated zest
2 tsp	dried oregano
½ tsp	salt
1	cucumber x

Crêpes

olive oil for baking

To serve

1 tbsp	white balsamic vinegar
1 tbsp	olive oil
¾ tsp	Tabasco sauce
¼ tsp	salt
300 g	carrots, strips cut off using a peeler
50 g	pecan nuts, roasted, coarsely chopped

How it's done

Crêpe batter

Add the flour and all the other ingredients up to and including the salt to a measuring cup, purée for approx. 1 minute to form a smooth batter. Leave to stand for approx. 10 mins.

Filling

Place the substitute crème fraîche with all the other ingredients up to and including the salt in a bowl, stir. Add the cucumber, mix in.

Crêpes

Heat a dash of oil in a non-stick frying pan. Add approx. 1/4 of the batter to the pan, cook until the underside is done and comes away from the pan on its own. Turn the crêpe over and finish cooking, transfer to a cooling rack. Cook three more crêpes with the remaining batter.

To serve

Top the crêpes with the filling. Place the balsamic, oil, tabasco, salt and carrots into a bowl, mix, distribute on one half each crêpe, top with nuts, fold over.

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