CHICKPEA CREPES WITH TOASTED ALMOND AND GOAT’S CHEESE AND CUCUMBER FILLING – Gluten-free
My baby is back with me and it feels good. Using someone else’s computer is like using someone else’s handbag, it feels slightly uncomfortable to rummage around things that aren’t yours and you can never find what you really are looking for. So here I am with my own computer (and handbag) and it feels cozy. Computers are strange things, to me they are like doorways to another dimension, I just can’t feel that they are only means of communication, no, they open up other worlds, in a way I suppose they are smaller versions of black holes in a way. But now I will save you from me going on about this subject because I can feel that I am going on some kind of trip here and I don’t have the time to delete and write about something else.
So here’s the real reason for me rambling on, chickpea crepes with toasted almonds and a goat’s cheese and cucumber filling. I don’t think I have to say much about that, they speak for themselves!
CHICKPEA CREPES WITH TOASTED ALMOND AND GOAT’S CHEESE AND CUCUMBER FILLING
4 medium to small crepes
100 g/3,5 oz chickpea flour
4 tblsp toasted almond flour (easy to make on your own: toast the almonds in the oven until pale/light brown and then run them in a food processor until you have flour)
200 ml/0,85 cup water
1/2 tsp salt
2 tblsp extra-virgin olive oil
200 g/ 7 oz soft, fresh goat’s cheese
1/2 cucumber either finely diced or cut into really fine strips
- Make a batter with chickpea flour, almond flour, water, salt and olive oil. Let it stand and rest for 5-10 minutes.
- Meanwhile, mix goat’s cheese and yoghurt until it is nicely creamy and soft.
- Heat up a little olive oil in a pan or skillet and go on frying the crepes on both sides.
- Put the ready crepes on a plate, spread out some of the goat’s cheese filling, top with cucumber and fold or roll the crepes.
- Eat warm or tepid.