I never throw food away, if it happens is because what I’ve done is awful beyond any possibility to save it or eat it: it seldom occurs but it can happen.
Lately I’ve done some zucchini and fresh cheese patties taken from a magazine which, once baked, were slimy and smelled so bad I had to put everything in the trash can.
I want spend some words on all the recipes I’ve taken through the years from magazines, even high level magazines, which turned out epic fails.
I remember a chocolate and coffee cake good only for walls’ building.
I remember breads/ brioches/ pizzas not raised for a completely wrong yeast dose.
I remember vegetable patties and hamburger crubled with no chance to stick them together.
I remember desserts with crumbled cookies’ bottom dose for 6 persons and cream’s dose for 24.
This is only part of what gone wrong in my kitchen but I’m still an unbreakable optimist when it comes to try something new.
I had a box of chickpeas’ flour in my pantry, very near to expiry date, bought because…Well I don’t really remember why but I could not throw it away.
I’ve decided to try chickpeas’ crepes, a vegan, gluten free and lactose free alternative to regular crepes.
They turned out good, very similar to the classic ones so I can say the experiment went well after all.
- 11 oz chickpeas' flour
- 2 tabsp olive oil
- salt & pepper to taste
- oil to grease the pan
- Mix all the ingredients with water enough to have a fluid batter.
- Set aside and let it rest for about 30 minutes.
- Stir the batter, grease well a pan of about 8 inches diameter and put it on the stove.
- Heat it well, pour a spoonful of batter and turn the pan to cover the bottom.
- Cook for few minutes, untill the crepe comes off the pan, turn it upside down and cook for a minute on the other side.
- Go on untill you finish the batter, stack the crepes on a dish.
- Be sure to grease the pan after each crepe, they are hard to come off.
- Fill them with any kind of stuffing you like and put in the oven to roast a little.
- In the photo you can see my stuffing made of ricotta cheese and minced sauteed mushrooms, I make it for dieting reason but you can put inside whatever you want.
- You can store them for a couple of days, stacked and covered in cling film.
- With this batter you should end with 8-10 crepes.