Baked chickpea crêpes filled with tofu and spinach

Ingredients

For 1 serving

• Chickpea flour40 g
• Tofu150 g
• Spinach200 g
• Tomato passata120 g
• Nutmeg1 pinch
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – April

Method

1. Turn the oven on to 190 °C (conventional). In a bowl whisk the chickpea flour with about three times its weight in water and a pinch of salt until the batter is smooth and lump-free.
2. Grease a non-stick frying pan with a few drops of oil and heat it over medium heat; pour in half the batter, swirling the pan to spread it thinly, and cook for 2 minutes per side, until it lifts easily and is golden in patches. Repeat for the second crepe.
3. Meanwhile wash the spinach and wilt it in a pan with a splash of water over medium heat for 2–3 minutes; drain, squeeze it well with your hands and blend it with the tofu, nutmeg, salt and black pepper until the filling is creamy.
4. Spread the filling over the crepes, roll them up and place them in a small baking dish.
5. Cover with the salted tomato passata and the remaining oil and bake at 190 °C for 20 minutes, until the sauce bubbles and the edges of the crepes are browned.