A quick and easy recipe to prepare 'cec-elle', a cross between flatbreads and crepes, made with chickpeas. Perfect for a quick and lactose-free lunch.
In a bowl, combine the cooked chickpeas, flour, and water.
Blend everything until you get a smooth mixture.
Heat a non-stick pan and pour a ladle of the mixture.
Cook for about 2-3 minutes on each side until golden.
Repeat the process with the rest of the mixture.
Blender
Non-stick pan
You can fill the cec-elle with your preferred ingredients, such as vegetables, cheeses, or cold cuts.
Italy, Emilia Romagna
| Energy (kcal) | 242.04 |
| Carbohydrates (g) | 39.18 |
| of which Sugars (g) | 2.27 |
| Fat (g) | 2.8 |
| of which Saturates (g) | 0.36 |
| Protein (g) | 13.46 |
| Fiber (g) | 7.91 |
| Sale (g) | 0.01 |
