Coriander & Mustard Seed Crepes

Method

1. In a dry pan on a low heat, toast the mustard seeds till fragrant.
2. Combine the yellow pea flour and fava bean flour in a bowl with the mustard and coriander seeds and bicarbonate of soda. Mix well.
3. Now add the chives or wet garlic, followed by half of the water. Whisk till smooth, then add the rest of the water and salt. Leave covered for 30 minutes, this will help the mix bind.
4. Once the time is up, heat a wide based pan to medium. With a piece of kitchen roll, wipe a thin sheen of olive oil around the bottom of the pan. You don’t want pools of oil; instead a nice glaze. To check if the pan is hot enough, drop a teaspoon of mixture into the middle of the pan. If it begins to cook instantly, but doesn’t burn you have the right temperature.
5. Ladle the mixture into the pan, creating thin, round crepes. Leave to cook on the first side till you start to see a lacy bubbles form on the top of the crepe. When beginning to set in the middle, flip the crepe and continue to cook. This should take 1.5-2 minutes on each side per crepe.
6. Keep warm under a clean tea towel on a plate. Once you have used up all your mixture, eat immediately with your favourite fillings and chutneys.