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Heat olive oil in a small pan. Add garlic and saute 1 minute.
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Stir in the vegetables and cook 5-7 minutes until softened. Add salt and pepper to taste. Set aside.
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Combine the chickpea flour and almond milk in a bowl and stir well.
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Pour the batter into the pan and cook 3 minutes.
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Spread the vegetable mixture onto one half of the batter.
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When you can lift the crepe easily from the pan (about 2-3 minutes), fold the side without the vegetables onto the other side.
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Cook 2 minutes and flip the crepe over. Cook another 2 minutes.
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Garnish with fresh herbs and avocado, if desired.