Besan Chick Pea Crepes with Roasted Vegetables

The Crepes

½ cup Besan flour
½ cup of wholemeal spelt flour
2 tbsp Sesame oil
Pinch of Celtic salt

Whisk together 2 cups of water, oil salt in a bowl. Set aside, and prepare the vegetables.

Vegetables

6 Mushrooms – stalks removed
I capsicum – cut into thick strips
6 pieces Pumpkin- peeled and cut into1” strips
6 asparagus

Brush the vegetables with a mixture of Tamari, sesame oil, minced garlic and lemon juice. Place on a baking sheet and roast in a hot oven for 20 minutes. Keep warm while cooking the crepes.

To Cook Crepes

Heat a non stick pan, add a little oil and pour in a 1/3 of a cup of the Besan crepe mixture. Cook until the crepe is set and begins to bubble. Flip over and cook the other side for minute. Put on a plate and keep warm in the oven.

Spread a little pesto on the crepe, add the baked vegetables and serve.

Great for lunch with a tossed green salad.