Chickpea flour summer crepes
Ingredienti
- 40 g chickpea flour
- 80 g water
- 1 pinch of baking soda
- 1/2 teaspoon tahin or olive oil
- 2 little tomatoes
- a handful arugula
- 3/4 black olives
- salt oregano to taste
- basil-flavoured olive oil
Istruzioni
- Prepare the crepes batter with chickpea flour, water, baking soda and tahin (or olive oil). Let it stand while preparing the filling.
- Cut tomatoes into small cubes, add arugula chopped into small pieces using your hands, olives, salt and oregano to taste. Mix well and set aside.
- Cook the crepes using a small oiled pan (I obtained three crepes, 15cm wide).
- Once you've finished cooking the crepes, you can fill them with the tomatoes, close them as you like, then serve immediately.
Note
These crepes are even more tasty if you add a drizzle of basil flavored olive oil before serving.
Leftovers can be kept in the fridge for a couple of days.
Leftovers can be kept in the fridge for a couple of days.