A quick and easy recipe to make 'cec-elle', something between piadine and crespelle, made with chickpeas. Perfect for a quick, lactose-free lunch.
In a bowl, combine the cooked chickpeas, flour, and water.
Blend everything until smooth.
Heat a non-stick pan and pour in a ladleful of the mixture.
Cook for about 2-3 minutes per side until golden brown.
Repeat with the remaining batter.
Blender
Non-stick pan
You can fill the cec-elle with the ingredients you prefer, such as vegetables, cheese, or cured meats.
Italia, Emilia Romagna
| Energy (kcal) | 355.5 |
| Carbohydrates (g) | 57.55 |
| of which sugars (g) | 3.33 |
| Fat (g) | 4.11 |
| of which saturates (g) | 0.53 |
| Protein (g) | 19.77 |
| Fibre (g) | 11.62 |
| Salt (g) | 0.01 |
