Buckwheat Wafer with Savoy Cabbage Foam and Red Onion

Servings: 4
Prep time: 25
Cooking time: 35
  1. 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.
  2. Blend the hot cabbage and the chickpeas until you obtain a fine and foamy cream.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Heat the cabbage foam and distribute it between the 4 wafers, peel the onion and complete the dish with some onion petals.