Sourdough crepes

I wanted a snack, and my sourdough starter was sitting out on the counter, and one thing led to another.

I can't believe I didn't think of this sooner. Take some sourdough starter, add a pinch of salt, a spoonful or two of chickpea flour, (a tiny bit of sugar if you want), and whisk in soymilk until you get crepe batter. (Optional addition for flax-fiends or the omega-three deprived: a spoonful of ground flaxseed.)

My dad the expert crepe maker always insisted that you let the batter rest for at least half an hour, to let the flour hydrate properly. But sourdough crepe batter is ready to go right away. Yay for instantaneous crepe-based gratification.