Protein Crepes with Carrot Tops
Ingredients
- 90g carrot tops (from one bunch, after removing thick stems)
- 215g wheat flour
- 50g chickpea flour
- 500g soy milk
- Water, as needed to adjust batter texture (about 1 large glass)
- 1 large pinch of salt
Preparation
Mix all ingredients together to form a smooth batter
Heat a non-stick pan over medium heat
Pour a ladleful of batter into the pan and swirl to spread evenly
Cook until the edges brown and the surface sets, then flip and cook the other side briefly
Repeat with the remaining batter to make approximately 7 large crepes
Notes
No need to let the batter rest before cooking for immediate preparation
