Wilt 100g spinach by cooking over a low heat for a couple of minutes then set aside and allow to cool slightly.
If you have a jug blender place your wilted spinach in it with 130g chickpea flour, 1.5 tbsp olive oil and 200ml water. Blend until smooth.
If you don't have a jug blender sift the chickpea flour into a mixing bowl. 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 blend with a handheld stick blender until smooth. If you have time leave to rest for 30 minutes before cooking.
Now for the potato filling.
First peel and dice 600g potatoes into bite sized pieces.
Heat the oil in a medium-sized pan. Add 1 tsp cumin and 1 tsp mustard seeds and cook until the mustard seeds begin to pop.
Add your chopped onion onion, stir, reduce the heat to low and cover for 10 minutes, stirring occasionally until the onion is soft.
Add your 2 cloves of chopped garlic and a thumb sized piece of chopped ginger. Cook for a further minute then add a few chilli flakes if using, ½ tsp turmeric, a pinch of asafoetida if using. Stir well and cook for one more minute.
After another minute stir through 600g chopped potatoes. Once they're all coated in the onion mixture add 220ml water.
Reduce the heat to low, cover and cook for 15 minutes or until the potatoes are soft, stirring occasionally. 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. Cook for a further 2-3 minutes then keep warm in a low oven while you cook the others.
Place on a plate, with a few spoonfuls of the potato mixture in the middle and fold in half.
Serve with coconut chutney, yoghurt dip or a vegetable curry.
You will need a blender for this recipe. A handheld stick blender will do.
If using frozen spinach defrost first
Nutritional information is approximate and is intended as a guide only.