17 June 2011

chickpea crepes, Andalusian recipeFood Challenge Eleven: A&S50 Challenge

Counterfeit (Vegetarian) Isfîriyâ of Garbanzos: Food Challenge Eleven: A&S50 Challenge
Savory crepes of chickpeas
Makes 8-10 crepes

13th century Andalusian recipe

Translation: Pound some garbanzos, take out the skins and grind them into flour. And take some of the flour and put into a bowl with a bit of sourdough and some egg, and beat with spices until it's all mixed. Fry it as before in thin cakes, and make a sauce for them.

1 c chickpea flour
4 t cinnamon
1/4 c sourdough (omitted for gluten-free option, no substitution was necessary)
4 eggs
½ t salt
1 t pepper
1 c water
olive oil or pale sesame oil (for frying, approx 4 T)

Combine the flour, sourdough, eggs, spices, water and beat with a fork to a uniform, thin batter. Use the ¼ c measure to add batter to the frying pan. Add water to the batter if the first one is not crepe-thin. Fry at medium high temperature until brown on both sides, turning once. Add more oil as necessary. Drain on a paper towel. Serve with sauce.

Many thanks to Baroness Ellen de Wynter and her family for testing this recipe for me. It is toddler approved.

Based on: How to Milk an Almond Stuff an Egg And Armor a Turnip: A Thousand Years of Recipes By David Friedman and Elizabeth Cook ISBN: 978-1-460-92498-3
http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf Used with permission.

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