Wilt the spinach by cooking over a low heat for a couple of minutes then set aside and allow to cool slightly.
Put the chickpea flour into a mixing bowl and whisk it carefully to remove any lumps. Add half of the water and the olive oil and whisk again until it's like a thick paste, then whisk in the rest of the water.
Finally add the spinach and use a handheld blender to blend until smooth. Alternatively transfer the mixture to a jug blender. Leave to rest for half an hour or so.
First peel and dice the potatoes into bite sized pieces.
Heat the oil in a medium-sized pan. Add the cumin and mustard seeds and cook until the mustard seeds begin to pop. Add the onion, stir, reduce the heat to low and cover for 10 minutes, stirring occasionally until the onion is soft. Add the garlic and ginger, cook for a further minute then add the remaining spices.
After another minute stir through the potatoes. Once they're all coated in the onion mixture add the water.
Reduce the heat to low, cover and cook for 15 minutes or until the potatoes are soft. You may need to add a tiny bit more water depending on the size of your potatoes. If you have too much taking the lid off towards the end of the cooking time will help the sauce to thicken.
For the crepes
Heat a little oil in a small non-stick frying pan. When hot pour in a little bit of the batter, swirl the pan so the batter covers it evenly and cook over a medium heat for 2-3 minutes. Carefully flip with a spatula to cook the other side.
You will need a blender for this recipe. A handheld stick blender will do.