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Chickpea Flour Crepes with Ricotta and Spinach

17/11/2023

The chickpea flour crepes with ricotta and spinach are a tasty and gluten-free variant of the more traditional wheat flour crepes. Here is the recipe to prepare them.

Ingredients

  • 100 g of chickpea flour
  • 200 ml of water
  • Salt to taste
  • Extra virgin olive oil
  • 250 g of cow or sheep ricotta
  • 300 g of fresh spinach
  • Nutmeg to taste
  • Black pepper to taste
  • 50 g of grated Parmesan cheese
  • Butter to taste (for greasing the dish)

Preparation

  1. Start by preparing the batter for the crepes. In a bowl, mix the chickpea flour with water and a pinch of salt until you get a smooth and lump-free batter. Let the batter rest for about 30 minutes.

  2. In the meantime, clean and wash the spinach well. Blanch them in salted water for 2-3 minutes, then drain and squeeze them well to remove the excess water.

  3. Briefly cook the spinach in a pan with a drizzle of oil and a clove of garlic (which you will remove before using the spinach in the filling), just long enough to flavor them, about 5 minutes.

  4. In a bowl, mix the ricotta with the spinach, add nutmeg, pepper, and half of the grated Parmesan cheese. Adjust the salt and blend all the ingredients until you get a homogeneous mixture.

  5. Heat a lightly oiled non-stick pan, pour a ladle of batter, and rotate the pan to spread the mixture evenly, creating a thin crepe.

  6. Cook the crepe until the edges easily detach from the pan, then flip the crepe to cook it on the other side. Repeat the operation until the batter is used up.

  7. Take each crepe, stuff it with the ricotta and spinach mixture, and then roll it up on itself.

  8. Grease the bottom of a baking dish with some butter, place the stuffed crepes next to each other, and sprinkle them with the remaining Parmesan.

  9. Bake the crepes in an already hot oven at 180 °C (356 °F) for about 20 minutes or until golden.

  10. Serve the chickpea flour crepes hot, perhaps with a drizzle of raw extra virgin olive oil.

Fun Fact

The chickpea flour crepes, also known as farinata or socca in other regions, have very ancient origins and are particularly appreciated in the Ligurian and Tuscan cuisine. The variation with ricotta and spinach is a tasty fusion of earthy flavors and the lightness of this type of crepe.

Chickpea Flour Crepes with Ricotta and Spinach