A feast of summery herbs is packed into this lemon-flavoured dip, served with tasty little pancakes.
ingredients
serves: 4
For the herb dip:
A few sprigs each of basil,
7/8 cup creme fraiche
1/2 lemon
1 small clove garlic
Salt and black pepper
for the crepes:
1/4 pound gram (chickpea) flour
1/4 pound All purpose flour
2 tablespoons olive oil
1 3/4 cups lukewarm water
method
1. To make the herb dip, rinse, dry and finely chop enough herbs to give 4 tablespoons. Put the herbs into a small bowl with the creme fraiche and 1 tablespoon of lemon juice. Peel the garlic and crush it into the dip, mix well and add salt and pepper to taste.
2. To make the crepes, put the gram and All purpose flour into a bowl. Add the oil and water gradually, whisking until the batter is smooth. Transfer to a measuring jug.
3. Heat a 6 inch nonstick skillet over a high heat, then pour in just under 1/4 cup of the batter, tilting the pan so it covers the base evenly Fry the crepe for 30 seconds or until it is golden, then flip it over and cook the other side for about 15 seconds.
4. Turn the crepe onto a plate and roll it up. Keep it warm while you cook and roll the rest of the crepes, then cut them in half and serve them with the dip.
