A quick and easy recipe to make 'cec-elle', something between piadine and crespelle, made with chickpeas. Perfect for a quick, lactose-free lunch.
Step 1 of 5: In a bowl, combine the cooked chickpeas, flour, and water.
Step 2 of 5: Blend everything until smooth.
Step 3 of 5: Heat a non-stick pan and pour in a ladleful of the mixture.
Step 4 of 5: Cook for about 2-3 minutes per side until golden brown.
Step 5 of 5: Repeat with the remaining batter.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving160 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,380 kJ569 kcal | 1,487 kJ356 kcal |
| Fat | 6.58 g | 4.11 g |
| of which saturated fatty acids | 0.85 g | 0.53 g |
| Carbohydrates | 92.06 g | 57.54 g |
| of which sugars | 5.33 g | 3.33 g |
| Fibre | 18.61 g | 11.63 g |
| Protein | 31.65 g | 19.78 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
