- 150 g Molino Spadoni Chickpea Flour
- 50 g rice flour
- 60 g extra-virgin olive oil
- 3 eggs
For the filling: mix together 300 g of ricotta cheese, 100 g of parmesan, chopped parsley, salt and pepper
Sift the flours together, add the eggs and slowly pour in 200 g of cold water. Add the oil, salt and nutmeg. Pour a ladle of batter into a heated non-stick frying pan and quickly spread it out over the pan. Flip the crepe, and repeat the process until the batter is finished. Place a few crepes in a greased oven dish, spread the ricotta filling over them and cover with more crepes. Put flakes of butter and parmesan on the top. Bake in the oven at 220°.