A lovely crepe made of chickpea flour that is typically flavored with herbs. It would make a wonderful gluten free pizza crust, the possibilities are endless!
Prep Time 45minutes
Cook Time 20minutes
Total Time 1hour5minutes
Author International Cuisine
1teaspoonfreshly ground black pepper
4 to 6tablespoonsolive oil
½large onionthinly sliced
2teaspoonschopped fresh rosemary
Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (I used individual size cast-iron skillets for a fun serving idea)
Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and set aside for at least 30 minutes. The batter should be a nice thick consistency but still pour-able.
On the stove in another skillet pour 2 tablespoons of oil over medium high heat. Add the onions stirring until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pans or individual skillets. Bake for 10 minutes, or until the pancake is firm and the edges set.
Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm with a nice glass of rose' over ice.