Farinata, a thick, savory crepe, is street food in Italy. Easy to make and a tasty snack. They are made out of chickpea flour which has a sort of egg-y quality to it when it forms a batter.
To make farinata you will need:
– cast iron skillet (mine is 9″) *
– silicone handle sleeve for the cast iron skillet because that thing gets hot in the oven
– pizza stone (for the bottom rack of the oven onto which the cast iron skillet is placed
* If you have a larger cast iron skillet, increase the amount of batter.
2 cups warm water
1 1/2 cups chickpea flour
1/2 tablespoon salt
1/2 teaspoon finely chopped fresh rosemary
3 tablespoons + 1 tablespoon olive oil
Pour the water into a bowl. Whisk in the chickpea flour until it is a smooth batter. Let stand at room temperature for an hour.
Preheat oven to 500.
Whisk in salt, rosemary and 3 tablespoons of oil.
Heat cast iron skillet on the pizza stone in the oven for 10 minutes.
Carefully take the skillet out of the oven. Add 1 tablespoon of olive oil to the skillet and swirl it around to coat. Using a medium size soup ladle, ladle the batter into the pan. Bake for 20 to 25 minutes until brown and crispy around the edges.
Slide the farinata on to a cutting board and using a pizza cutter, slice into into wedges. Enjoy!