Directions
In medium bowl, whisk egg, milk and canola oil. Continue whisking and add parsley, parmesan, salt and pepper.
Add the chickpea flour to the egg and milk mixture and whisk until smooth with no lumps. Heat an 8-inch non-stick crepe pan over medium heat and lightly grease. Using a ¼ cup measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so that the batter evenly coats the surface. Cook the crepe for about 30 seconds, until bubbles show on the surface and the bottom is light brown. Loosen with spatula, turn and cook the other side.