Chickpea Crespelle (Italian Crepes)

• 1/2 cup Chickpea flour
• 1 cup Milk
• 1/4 cup Water
• 2 Eggs
• a pinches of salt

1. Add the flour to a bowl and add the milk a little by little, mixing it in with a whisk to avoid lumps. Beat the eggs on the side and, once you have incorporated the milk in the flour, whisk in the eggs. You should end up with a smooth batter. You can prepare the batter in advance and let it rest in the fridge 1 hour for better results.
2. Heat a nonstick pan over high heat and, once hot, lower it to medium. I used a pan that got me crespelle which were 8" diameter. Add a little fat to the pan, enough to very lightly coat the bottom, and add a generous 1/4 cup batter. Swirl it around to fully coat the pan, and cook for about 1 minute before turning them over, very carefully, with a spatula. cook for another minute. You should get 8 Crespelle.
3. The crespelle can be made the day before and kept stacked in the fridge.

chickpea flour, milk, water, eggs, salt

Taken from food52.com/recipes/27680-chickpea-crespelle-italian-crepes (may not work)