Chickpea Crespelle (Italian Crepes)

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   ["Add the flour to a bowl and add the milk a little by little, mixing it in with a whisk to avoid lumps. Beat the eggs on the side and, once you have incorporated the milk in the flour, whisk in the eggs. You should end up with a smooth batter. You can prepare the batter in advance and let it rest in the fridge 1 hour for better results.", "Heat a nonstick pan over high heat and, once hot, lower it to medium. I used a pan that got me crespelle which were 8"" diameter. Add a little fat to the pan, enough to very lightly coat the bottom, and add a generous 1/4 cup batter. Swirl it around to fully coat the pan, and cook for about 1 minute before turning them over, very carefully, with a spatula. cook for another minute. You should get 8 Crespelle.", "The crespelle can be made the day before and kept stacked in the fridge."]

* Per serving · 4 servings · Values may vary.

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