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.