Chickpea crêpe with spinach and ricotta

Ingredients

For 1 serving

• Chickpea flour40 g
• Spinach70 g
• Part-skim ricotta50 g
• Extra virgin olive oil1 teaspoon
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Put the chickpea flour in a bowl with a pinch of salt and the very finely chopped rosemary and add cold water a little at a time, whisking, until the batter is smooth and runny like single cream; let it rest while you prepare the spinach.
2. Wash the spinach and wilt it in a non-stick pan over medium heat with just the water clinging to the leaves for 2–3 minutes until reduced; squeeze it well, chop it and mix it with the light ricotta, salt and black pepper.
3. Wipe the pan dry, heat the oil in it over medium heat and pour in the batter, swirling the pan to spread it into a thin disc.
4. Cook for 2 minutes per side, until golden and it lifts easily; flip it with a wide spatula.
5. Spread the spinach and ricotta filling over half of the crêpe still in the pan, fold it into a half-moon and warm for 1 minute before serving.