Crêpes with chickpea flour

Ingredients for 4-6 (depends on thickness) crêpes:
100 g chickpea flour
100 g corn flour
20 g corn starch
1 pinch of salt
2 eggs
15 g margarine
300 g water
100 g lactose-free milk
pepper

Preparation:
I put in a bowl the flours and the starch, in the centre the salt and the beaten eggs and I whisk well the batter.
Then I add, mixing, the milk and last the melted margarine.
When the batter is uniform I let it stand for 40 minutes.
Then I oil slightly the pan with sunflower oil, I heat it and I pour in the centre half-ladle of batter.
I tilt the pan so to spin around and have round crepes.
I let cook one side for about 2 minutes and then carefully I turn it upside down to make golden also this side.
Once we prepared the crepes, I spread lactose-free stracchino (soft cheese), stewed and pan-fried (with garlic and extra virgin olive oil) spinaches and some toasted pine nuts.
My husband who willy-nilly is my guinea pig...first time he proved them , he watched puzzled, like what is it inside? He tried and then he globbed them up.
Just at the end he knew that they were chickpea flour made.