Farinata (Crisp Chickpea-Flour Crêpes)

1. 1

   Whisk chickpea flour, salt, and 5 1/2 cups water together in a bowl. Cover and set aside at least 4 hours and up to overnight.

2. 2

   Preheat oven to 500u00b0. Whisk 3/4 cup oil into chickpea batter.

3. 3

   Heat two 10-in. cast-iron skillets or ovenproof frying pans in oven, 5 minutes. Swirl about 1 tbsp. oil into each, then pour enough batter into pans to come about 1/3 in. up sides. Bake 20 minutes, or until edges are crisp and golden brown and centers are lightly browned on top.

4. 4

   Meanwhile, peel and seed peppers, then cut into wide strips.

5. 5

   Lift each farinata out of its pan to a plate or serving board and top with either red peppers or mortadella. Cut each into 8 wedges. Serve immediately. Repeat with remaining batter and ingredients to make 1 more farinata.

6. 6

   *Find chickpea flour at well-stocked grocery stores. The Italian kind, which tends to be fresher and tastier, is available at Whole Foods Market. If you can't find oil-packed peppers, broil 2 large red bell peppers, turning often, until they're blackened all over; then peel and seed them, cut into wide strips, and marinate in olive oil for at least a day.

7. 7

   Note: Nutritional analysis is per wedge.

* Per serving · 4 servings · Values may vary.

No additional tips available.