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.

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