Chickpea Crepes

Place a nonstick pan over high heat.

In a large bowl, combine the flours, cumin, coriander, salt, pepper and cilantro. Add the garlic, milk and egg. Mix until the batter is fairly smooth.

Pour the batter into the hot pan using a 1/2 cup measure, rotating the pan to spread out the batter. Flip the crepe once bubbles have formed on the top of the crepe then popped and appear dry. Then cook the other side. About one minute on each side should suffice. Remove the cooked crepe to a plate and repeat with the remaining batter. This recipe should make 6 crepes.