Savory Chickpea Crepe With Fresh Ricotta And Caramelized Onions – a delicious recipe with warm water, chickpea, kosher salt, extra-virgin olive oil, Ricotta, yellow onions. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Making the batter. Pour the warm water into a large bowl. Slowly, shake the chickpea flour into the warm water, whisking as you do. Whisk the water and flour together thoroughly, then add the salt and stir again. The finished batter should be slightly thickened. Let the batter sit for at least 2 hours.
2
Heat the oven to 450u00b0. Grease an 8 x 8 metal pan. As the oven is heating, stir the olive oil into the batter.
3
Pour the batter into the pan. Bake the cake until the edges are starting to brown and the top is firm, 20 to 30 minutes.
4
Top with ricotta and caramelized onions (see below).
5
To make caramelized onions: Slice 2 large yellow onions into thin slices. Set a large Dutch oven over medium-low heat. Add a couple of tablespoons of olive oil and a tablespoon of butter into the pot. When the oil and butter are hot, add the onions. Cook, stirring occasionally, until the onions have softened, then browned, and turned a deep umber brown, about 30 minutes.
504
kcal
Calories
31
g
Fat
50
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups warm water, 2 cups chickpea (or garbanzo) flour, 2 teaspoons kosher salt, 1/2 cup extra-virgin olive oil, plus more for the onions, and more.
Yes, Savory Chickpea Crepe With Fresh Ricotta And Caramelized Onions falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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