2/3 cup Garbanzo Bean flour
Preferred seasonings; recommended: Greek, Mediterrainean, Spanish, Mexican
(I always use salt, spicey peppers, garlic, onions, coriander, cumin, cilantro; sometimes substitute curry, safron, etc.;
sometimes substitute Soy flour, for up to half of the bean flour.)
2/3 cup cold water
Mix well; let stand 5 minutes while pan heats up. Place 1-2 tablespoons butter and a teaspoon or so of olive oil in medium-hot pan. Pour beancake batter into center of pan, then spread out into an even layer with the back of a larger sized spoon.
Cook to light golden brown on both sides, then serve rolled up around a filling of Sour Cream, Cucumbers, Olives, Pimientos, Dried Tomatos, Cured Greek meats, etc., for Mediterrainean style.
Oddly enough, they taste a lot like potato knishes.