Chickpea Crepes with radicchio and tofu

2 servings

  • 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

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.