Tag: crepes

Crespelle with chickpea flour: the protein recipe – Italian cuisine reinvented by Gordon Ramsay


The crepes I’m a passepartout in the kitchen. They go well with any ingredient: breakfast, lunch or dinner. But have you ever tried the crepes with chickpea flour? This particular flour makes them suitable for anyone: celiacs, vegans, intolerants to eggs or lactose, and also to those who follow a specific diet. In particular they are suitable for athletes, who need protein foods after physical effort.

Chickpea flour: a concentrate of proteins

Chickpea flour is a highly protein food: 100 g of chickpea flour, in fact, contains approximately 21 grams of protein, compared to the 10 grams of 00 flour that is traditionally used to prepare crepes: more than double. The contribution of essential amino acids is also very interesting: however, as with all other legumes, it is useful to combine them with a portion of cereals that complete the protein profile of the meal

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Crespelle with chickpea flour: the recipe

Ingredients

  • 120 g of chickpea flour
  • 1 tablespoon extra virgin olive oil
  • 270 ml of water
  • seed oil
  • 2 g of salt (1 if you fill them with sweet ingredients)

Method

  1. In a bowl, pour the chickpea flour and add oil, salt and pepper. Mix vigorously with a whisk until you obtain a fairly liquid batter.
  2. Grease a non-stick pan and heat it, pour a ladle of batter and allow it to expand until it forms a circumference.
  3. Cook the crepe on both sides, moving it to a plate when cooked and proceed with the others until you run out of batter. Now they are ready to be stuffed: take a look at our gallery to find out how.

How to fill crepes with chickpea flour

Once cooked, the crepes made with chickpea flour can be filled as you like, with savory but also sweet ingredients, why not. Browse our gallery: here we give you some straight to make them truly delicious and play with your imagination to enjoy them in ever new ways.

discover the unique taste of our radicchio and cheese crepes – Italian cuisine reinvented by Gordon Ramsay

discover the unique taste of our radicchio and cheese crepes



The origin of crepes with radicchio can enjoy a rich history, an Italian variant of French crepes. These are thin omelettes made from flour, milk and eggs, which have ancient roots and have evolved over time, giving rise to numerous regional interpretations. The introduction of radish as the main ingredient it was a natural evolution, considering the popularity of this vegetable in northern Italian cuisines. The latter, with its distinctive bitterness and intense red colour, gives the crepes a note of aromatic complexity. Typically, it is cooked before being incorporated into the heart of these omelettes, in order to soften the flavor and ensure its delicate consistency within the dish.

The stuffed with cheese, on the other hand, usually made from creamy varieties like ricotta or gorgonzola, adds a richness and creaminess that balances harmoniously with the bitterness of the vegetable. There gratinating in the oven represents a crucial phase in preparation, as it exposes the food to contact with a direct heat source. This favors the creation of a golden and crunchy surface, which contrasts pleasantly with the softness of the internal heart, increasing the explosion of flavors from the first bite. Crespelle with radicchio prove to be an excellent choice for a sophisticated lunch or dinner, as a main course, perhaps accompanied by a selection of robust red wines to further enhance its complexity. However, they can also be enjoyed as an appetizer or main course in a tasting menu. Prepare these delicacies with us and your guests will surely appreciate them!



Ricotta and spinach crepes with tomato sauce – Italian cuisine reinvented by Gordon Ramsay

Ricotta and spinach crepes with tomato sauce



The ricotta and spinach crepes they are a delicious baked first course, simple to make. Easy recipe ideal to prepare in advance, freeze and bake at the last moment

How to prepare ricotta and spinach crepes

First prepare the crepes, with these doses you will make around 10. Make the filling, fill the crepes and arrange them in a pan with some béchamel sauce and a spoonful of tomato sauce. If you don’t have tomato sauce, a spoonful of tomato puree is also fine.



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