Spinachy Wraps

I made this on a bit of a whim looking for something to go with some fish-rizo I was making from the same book, but I'll definitely be making them again. Although mine turned out a bit more like a pancake rather than a wrap, I think a larger pan is in order.

Spinachy Wraps
(from River Cottage Light and Easy - Hugh Fearnley-Whittingstall)
(Makes 4)

150g spinach, washed
4 medium eggs
100g chickpea flour
salt and pepper
oil

Cook the spinach however you want and drain well. When it is cold, squeeze out all the liquid and chop fairly finely.

Put the eggs into a bowl and beat together. Beat in the gram flour until it forms a smooth paste, then add the chopped spinach and season. Stir well, then add enough water (50-75ml) to form a loose, spinachy batter with a pourable texture like double cream.

Heat a large frying pan over a medium heat and add a thin film of oil. When hot, pour a quarter of the spinach mix into the centre of the loan. Use the back of a spoon to spread the mixture out into an even disc about 20cm in diameter. Cook gently for a couple of minutes, then use a spatula to loosen the pancake. The base should be set but not brown. Flip over and cook for another min or so to seal the second side. Transfer to a plate to cool and repeat with the remaining mixture.

Fill generously and serve.