More Appetizers Recipes
Chickpea Crepes with radicchio and tofu
Ingredients
2 servingsCrepes
- 1 cup chickpea flour
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 cup water
- pinch of pepper
- 1/2 baking powder
- 60g of leek
- 100g of radicchio
- 100g of tofu
- 1 tbsp wine vinegar
- 1 tbsp hot ketchup
- 1 tbsp soy yogurt
- 1/2 tsp savory
Instructions
Slice the tofu and put in a dish for about 15'.In a little bowl mix ketchup, yogurt and savoy.
Slice the radicchio and the leek.
Put in a large bowl chickpea flour, salt, oil, water and pepper, mix until smooth and finally add the backing powder. Rest the dough for about 5'.
Cook the pancakes in a small pan with a drop of oil, until browned both the sides. It takes less than 2 minutes.
If you want you can use the crepes for sweet dishes, for example served with a spoon of agave syrup.