Chickpea Crepes with Spinach and Mushrooms Pesto

Ingredients

• 1 cup chickpea flour
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. finely chopped fresh rosemary
• 1/4 tsp. salt
• 1 cup water
• 2 tsp. soft buttery spread, if using skillet
• 2 tsp. extra-virgin olive oil
• 1/4 cup finely chopped red onion
• 1/3 cup finely chopped red bell pepper
• 6 oz. cremini mushrooms, thinly sliced (about 2 cups)
• 1 box (5oz.) baby spinach
• 2 Tbsp. prepared pesto
• Salt
• freshly ground black pepper