Chickpea Crepes With Apple Salad

Step 1: CHICKPEA CREPES - whisk flours and soda in a large bowl and whisk in the water until smooth.

Step 2: Heat 1 teaspoon of the oil in a large non-stick frying pan over moderation heat and for each crepe pour a quarter of the batter into the pan, swirling to coat base and sides and cook for 2 minutes or until the centre is dry to touch and underside is crisp.

Step 3: Loosen edges with a palette knife, remove from pan and transfer crepe to a heatproof plate, cover to keep warm and repeat with the remaining batter and oil to make 4 crepes in total.

Step 4: APPLE SALAD - cook potato in a saucepan of boiling water for 6 minutes or until just tender and then drain well and place on paper towel to dry.

Step 5: Heat oil in a large frying pan over moderate heat and add potato and zucchini and cook and stir for 5 minutes or until browned and then add onion, curry paste and mustard seeds and cook and stir for 1 minute or until fragrant and seeds begin to pop.

Step 6: Combine a capsicum, apple, celery and juice in a bowl.

Step 7: Spread potato mixture down the centre of each crepe and top with apple salad and mango chutney.