Chickpea’s flour gluten free crêpes.

Chickpea's flour gluten free crêpes.

 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.

Chickpeas' flour gluten free crêpes
Serves 8
Vegan, lactose free, gluten free crepes.
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  1. 11 oz chickpeas' flour
  2. 2 tabsp olive oil
  3. salt & pepper to taste
  4. water
  5. oil to grease the pan
  1. Mix all the ingredients with water enough to have a fluid batter.
  2. Set aside and let it rest for about 30 minutes.
  3. Stir the batter, grease well a pan of about 8 inches diameter and put it on the stove.
  4. Heat it well, pour a spoonful of batter and turn the pan to cover the bottom.
  5. Cook for few minutes, untill the crepe comes off the pan, turn it upside down and cook for a minute on the other side.
  6. Go on untill you finish the batter, stack the crepes on a dish.
  7. Be sure to grease the pan after each crepe, they are hard to come off.
  8. Fill them with any kind of stuffing you like and put in the oven to roast a little.
  1. 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.
  2. You can store them for a couple of days, stacked and covered in cling film.
  3. With this batter you should end with 8-10 crepes.
La Mora Romagnola https://www.lamoraromagnola.it/

Chickpea's flour gluten free crêpes.

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