Add all ingredients (except for the cooking oil) in a blender and blend until smooth and creamy. The mixture should be pourable but thick enough to hold its shape when cooked. Set aside.

Heat a non-stick pan over medium-low heat and add 1–2 tablespoons of oil.

Pour in half of the blended ‘egg’ mixture, spreading it out into an even, thin layer (like a crepe).

Cover with a lid and let it cook for about 3–5 minutes until the edges start to lift and the surface looks mostly set.