Chickpea Flour Crepes: Energetic and Fragrant

A delightful idea for a great main dish, but also for an original aperitif with friends. Chickpea flour crepes, prepared without the use of eggs, are an original dish to be served hot or cold and, above all, to be filled as desired.

The most evident feature of this dish is the use of this special flour that Molino Bongiovanni obtains from the processing of Italian chickpeas on volcanic stone mills, resulting in a highly fragrant product, rich in protein and flavour.

The prized chickpea flour, highly fragrant, is also suitable for preparing tasty farinata and many vegan specialities

Ingredients:

• 150 g of chickpea flour
• 300 ml of water
• one tablespoon of oil
• 500 g of grilled vegetables
• a pinch of salt
• pepper
• nutmeg

Preparation:

Start the preparation with the filling. We chose grilled vegetables, but these crepes can also be enriched with spinach, mozzarella, or cold cuts. In short, let your imagination run wild! Once the preparation of the grilled vegetables is complete, it's time to move on to the crepe batter. Pour the chickpea flour into a bowl, add a bit of salt and pepper, the oil, and gradually the water, so as to measure it out to obtain a smooth and lump-free batter. Use a whisk to help you.

Chickpea flour, rich in fibre, boasts a high energy value and interesting amounts of vitamins

Then grease a pan and let it heat for a few minutes before pouring in the mixture, spreading it evenly over the entire surface. Aim to achieve a crepe that is neither too thick nor excessively thin. Cook it on both sides, and when it starts to brown and detach from the pan, it will be ready to be removed from the heat and filled as desired! Let it rest for a few minutes and serve.

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