Chickpea flour crepes with ricotta and ham are delicious cannelloni made with filled crepes, very easy, perfect as an appetizer or even as a main dish. This recipe contains neither gluten nor eggs and, in my case, not even lactose, but it can also be enjoyed by those who do not have any issues with these foods. After being filled, the chickpea flour crepes with ham and ricotta are gratinated for a few minutes in the oven to obtain a delicious crust on top from the grated cheese, a real treat that will make your mouth water.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup chickpea flour
- 1 1/4 cups milk (also lactose-free)
- 2 tbsps vegetable oil
- 1 g fine salt
- 12 oz ham
- 7 oz cow's milk ricotta (also gluten-free)
- 2 tbsps grated table cheese
- 1 pinch nutmeg
- q.b. butter (for the baking dish or for gratin)
Steps
Let’s prepare the chickpea flour crepes
Sift the chickpea flour very well and pour it into a bowl. Add a grating of nutmeg (just a little is needed), the milk (either cold or at room temperature is fine), the oil, the salt, and any spices, if you like them.
Mix with a fork or a steel whisk to obtain a smooth, fluid batter. Cover the bowl and let it rest for 15 minutes.
After 15 minutes, heat a 5-inch non-stick skillet.
When it’s hot, grease it with a little butter (do this for each crepe you cook).
As soon as the butter melts, pour 2 generous tablespoons of batter and ensure the batter covers the entire bottom of the skillet. The crepes need to be slightly thicker than traditional crepes made with glutinous flour to prevent them from breaking completely during or after cooking.
Cook on medium-low heat (adjust according to the heat of your stove) for 40/60 seconds at most, then gently turn it over with a spatula. If the crepe is resistant, extend the cooking time by a few more seconds before turning it over to the other side and cooking it for a few more seconds.
Remove the crepe from the skillet, grease with a little more butter, and repeat the process until the batter is used up.
You can stack the chickpea flour crepes on top of each other right after cooking.
While the crepes cool for a few minutes, prepare the baking dish to gratin the crepes.
You can choose to line the baking dish with parchment paper or grease it with a little butter and flour it with breadcrumbs.
Take a crepe and place it on a cutting board.
Spread a little ricotta (a teaspoon will be more than enough) on the crepe, place one and a half slices of ham on it (or less or more based on personal taste), roll it up like a cannelloni, and place it in the baking dish with the seam side down. Continue in this way until all the ingredients are used up.
Sprinkle our chickpea flour crepe cannelloni generously with grated cheese (you can also add some small pieces of butter) and gratinate them under the grill for 7/8 minutes until golden on top.
They should be enjoyed hot or warm, or, if necessary, can be reheated in the oven or microwave.
