Servings:
4
Prep time:
25
Cooking time:
35
INGREDIENTS
- -350g Savoy cabbage
- -200g cooked chickpeas
- -30g buckwheat flour
- -30g regular flour
- -2 cloves of garlic
- -1 red onion
- -rosemary
- -1 teaspoon of sugar
- -150ml milk
- -1 tablespoon of vinegar
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Mince the garlic and the rosemary and sauté them with a few oil, then add the sliced Savoy cabbage and salt, cover with a lid and cook for 10-15 minutes. In the end, the bottom of the pan should result dry.
- Blend the hot cabbage and the chickpeas until you obtain a fine and foamy cream.
- Mix the two types of flour and gradually add milk to obtain a liquid batter, season it with a pinch of salt and a drizzle of oil.
- Heat a 18-20cm oiled pan and pour a spoonful of batter, then move it around to spread the mixture and cook on a medium heat until the bottom becomes golden; flip it and cook for another minute. Proceed making 3 other crepes.
- Place the crepes in 4 12-12cm molds and bake them at 180°C for 5-1 minutes to let them dry. Once they cool down, remove them from the molds: the result will be 4 cup shaped wafers.
- Cut the onion in 4 and sauté it with one or two tablespoons of oil and a pinch of salt for 5 minutes; flip the slices when they are halfway cooked, add some sugar and some vinegar and let it vanish.
- Heat the cabbage foam and distribute it between the 4 wafers, peel the onion and complete the dish with some onion petals.
