For 4 Person(s)
In medium bowl, whisk egg, milk and canola oil. Continue whisking and add parsley, parmesan, salt and pepper.
Add the chickpea flour to the egg and milk mixture and whisk until smooth with no lumps.
Heat an 8-inch non-stick crêpe pan over medium heat and lightly grease. Using a ¼ cup (50 ml) measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so that the batter evenly coats the surface.
Cook the crêpe for about 30 seconds, until bubbles show on the surface and the bottom is light and brown. Loosen with a spatula, turn and cook the other side. Can be served plain or with various toppings – cream cheese, smoked salmon, etc.
Makes six 8-inch crêpes