Great idea if you are looking for a gluten free and vegetarian option for your next dinner party. I love serving these with a little gorgonzola sauce on the side.
For the crepes
For the filling
Sift the chickpea flour into a bowl. Add the water, olive oil and a pinch of salt and whisk. Cover the bowl with a tea towel and let the batter rest for 30 minutes to 2 hours to give the flour time to absorb the water.
Set an oven tray just below the grill in the oven and turn the grill on. Add a teaspoon or so of olive oil to a non-stick pan, heat and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly, then pour half of the mixture into the pan. The consistency should be that of pouring cream. Tilt the pan so the batter coats its entire surface. Place the pan under the grill for 3 to 5 minutes or until you see the top begin to blister and brown. If the top begins to brown before the batter is fully set, move the pan to a lower oven rack until it cooks through.
Carefully remove from the oven and use a spatula to work your way under the pancake and ease it from the pan. Repeat the process with the remaining batter and then set aside to cool.
Heat the oil in a fry pan over a medium heat. Add the garlic and cook until it softens. Stir in the mushrooms and cook for another few minutes. Season with salt, pepper and parsley. Place the ricotta in a bowl, add the spinach, mushroom mixture and egg, and combine well. Season with some extra salt and pepper and add some lemon juice. Add truffle oil if desired.
Preheat the oven to 180°C. Place 2-3 tablespoons of filling onto each pancake and fold in half. Place on a greased tray, season with sea salt and bake for about 5 minutes. Serve immediately.
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.