Carlos Arginiano teaches us how to make dough for spicy crepes, with a different touch! It is prepared with chickpea flour, flaxseed and soy drink, WITHOUT milk or egg. They are perfect for filling with various ingredients and enjoy as a delicious appetizer.
The pins are thin dough in the shape of a disk of French origin, made mainly with wheat flour, although you can use other types of flour such as gluten-free flours, suitable for celiacs such as buckwheat flour or buckwheat, or chickpea flour, rich in fiber and plant proteins (as in this recipe).
although traditional recipe crepe dough carry milk, you can replace it with vegetable drinks such as soy drink (Arguiñano’s offer!) and make the version suitable for vegetarians and vegans.
There is two types of pins: sweet and salty. And although the most popular are the sweet snacks with chocolate, cream, fruit … as a dessert or breakfast, there are also delicious salty snacks to take as an aperitif or side dish. In this case, you can use ingredients that you have in the refrigerator, such as vegetables, fish, seafood, meat … even sausages! For every taste.
Recipe for chickpea dumplings stuffed with sausage by Carlos Arginiano
How to make a spicy dough from chickpea crepe
Carlos Arginiano offers us crepes with different touches: with chickpea flour, soy drink and flax seeds. Some snacks without milk or egg that you can fill with any ingredients.
Ingredients (4 people):
- 290 ml of soy drink
- 120 g of chickpea flour
- 1 tablespoon ground flax or flax seeds
- extra virgin olive oil
Preparation of the dough from salted chickpeas
For pancake batter, enter in a stir glass,, chickpea flour, flaxseed, soy drink, 30 ml butter and a pinch of salt.
Crush everything well and let it stand for 5 minutes.
Spread a frying pan with a little oil, add a little of dough, spread it well and prepare it from both sides.
Remove crepe to a plate and set it aside.
Repeat process with the rest of the dough to make all the sticks.
The pins are ready! Now you just need to add the filling you like the most.
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I will see you on another recipe.
David from 55000 Recipes