Farinata (Crisp Chickpea-Flour Crêpes)

Farinata (Crisp Chickpea-Flour Crêpes) Recipe
Photo: Brown Cannon III
A Northern Italian specialty, these thick, crunchy-edged crêpes are easy to prepare and can be served at room temperature (but are even better warm). Belcampo's CEO, Anya Fernald, topped them with the ranch's own mortadella and roasted red peppers to serve as appetizers.

Yield:

Makes 3 (24 wedges)

Recipe from

Recipe Time

Total: 40 Minutes
Stand: 4 Hours

Nutritional Information

Calories 190
Caloriesfromfat 54 %
Protein 5.5 g
Fat 12 g
Satfat 1.8 g
Carbohydrate 15 g
Fiber 2.2 g
Sodium 374 mg
Cholesterol 1.3 mg

Ingredients

4 cups chickpea flour (preferably an Italian brand, such as Bartolini or Lucini Italia)*
1 tablespoon kosher salt
About 1 cup extra-virgin olive oil, divided
About 12 oz. roasted red peppers, packed in oil*
12 to 14 very thin slices pistachio-studded mortadella (sliced at your deli or butcher)

Preparation

1. Whisk chickpea flour, salt, and 5 1/2 cups water together in a bowl. Cover and set aside at least 4 hours and up to overnight.

2. Preheat oven to 500°. Whisk 3/4 cup oil into chickpea batter.

3. Heat two 10-in. cast-iron skillets or ovenproof frying pans in oven, 5 minutes. Swirl about 1 tbsp. oil into each, then pour enough batter into pans to come about 1/3 in. up sides. Bake 20 minutes, or until edges are crisp and golden brown and centers are lightly browned on top.

4. Meanwhile, peel and seed peppers, then cut into wide strips.

5. Lift each farinata out of its pan to a plate or serving board and top with either red peppers or mortadella. Cut each into 8 wedges. Serve immediately. Repeat with remaining batter and ingredients to make 1 more farinata.

*Find chickpea flour at well-stocked grocery stores. The Italian kind, which tends to be fresher and tastier, is available at Whole Foods Market. If you can't find oil-packed peppers, broil 2 large red bell peppers, turning often, until they're blackened all over; then peel and seed them, cut into wide strips, and marinate in olive oil for at least a day.

Note: Nutritional analysis is per wedge.

Note:

Anya Fernald, Belcampo Farms,

December 2012
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