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.

Chickpea Pancakes

This is the first recipe I made from the Deliciously Ella cookbook. I found these relatively easy to make although you have to have the pan on a medium heat otherwise it is difficult to get the batter to make a big enough circle! They were delicious though. I used some for my enchiladas and then made a couple of refried bean, pepper and cheese quesedillas with the rest. 

Chickpea Wraps (from Deliciously Ella by Ella Woodward)
(Makes 4 wraps)

2 tbsp ground flaxseed
130g chickpea (gram) flour
1 tsp dried mixed herbs
salt and pepper
oil

Put all of the ingredients except the oil into a mixing bowl with 200ml water. Whisk it all together making sure the batter is smooth.

Leave the batter to thicken for about 5 mins.

While the batter thickens, heat a frying pan over a high heat and rub oil over the bottom of it using some kitchen roll.

Pour a quarter of the batter into the pan and spread it as thinly as possible into a circle. Cook for about 2 mins until there is no wet batter left on top, turn the wrap over and cook the other side.

Stuff with your favourite fillings and serve.