Drive away with green broad beans and ricotta
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Crispelle Vegan Glutenfree of chickpea flour stuffed with bechamel v
ingredients
servings
4
Chickpea flour
120 grams
Water
240 grams
Soy drink
200 grams
Rice flour
30 grams
Carrots
2 unit
Natural sea salt
to taste
Extra virgin olive oil
to taste
Black pepper
to taste
starters from Italy
Crispelle Vegan Glutenfree of chickpea flour stuffed with bechamel v
Crispelle Vegan Glutenfree of chickpea flour stuffed with bechamel v
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A vegan and glutenfree appetizer
preparation
step 1
In a large bowl mix the amount of water with organic chickpea flour and a pinch of salt. I remember not to exaggerate with salt when we use chickpea flour as chickpea flour already has its own salt component.
step 2
Mix well with a whisk to avoid lumps. We wash and peel the carrots and make strips with peeler. We cook them in a pan with a little extra-virgin olive oil and a pinch of sea salt.
step 3
In a saucepan we pour natural soy milk that we mix with a little extra virgin olive oil, pepper and nutmeg with rice flour. This is our vegan béchamel. We thicken well over low heat and once ready add the strips of carrots.
step 4
Prepare the chickpea crepes: place a lightly greased non-stick pan on medium heat, then pour the batter of chickpea flour and water with a ladle. We make a crepe with a diameter of about 8-9 cm. Cook for a few minutes on both sides.
step 5
we use 4 pancakes to serve them in tower ways: we alternate a little béchamel with carrots to each crepe. Finally we can garnish with vegetables that we like like oven-dried tomatoes, shoots and strips of celery.
