This colorful dish should take you on a journey!
Last year I had a certain obsession with chickpea fritters: I don’t know if it was because I really wanted them or because I had a large pack of chickpea flour, but the result is there: now they are part of my recipe book. Don’t expect soft Breton crêpes because chickpea flour doesn’t have the same properties. Here it is combined with turmeric and black sesame, giving these pancakes a truly particular flavour, inspired by the recipe by Golubka cuisine.
To accompany these pancakes, I accentuated the Asian touch by grilling some aubergines and preparing a creamy miso curry sauce. A little touch of freshness thanks to coriander and pomegranate and voilà!
I love this combination of flavors and I hope you will try them all but anyway show me what you serve with these chickpea fritters because one thing is certain it’s not just a beautiful color they have: they are also delicious :p
For other gluten-free recipes I invite you to take a look at Natacha’s blog: My gluten-free cuisinea beautiful source of gourmet inspiration.
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Pancakes with chickpea flour and aubergines – miso cream
Crepes that change and will take you on a journey in one bite, sweetness, spices: what a pleasure!
| Preparation time | 1 Now |
Ingredients
Eggplant and miso cream
Instructions
Chickpea pancakes
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Mix all the dry ingredients in a salad bowl,
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Add the water little by little, beating well until you obtain a very smooth mixture.
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Cover and let rest for 30 minutes,
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Heat a pan over a medium heat – use a crepe maker or non-stick pan 20-21cm in diameter,
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Oil the pan with a brush or paper soaked in oil,
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Whip the dough to make it smooth,
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Pour half a ladle onto the hot pan, helping it to cover the entire surface,
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Cook until the edges begin to brown and bubbles form on the surface.
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Flip the pancake using a spatula or your fingers, just be careful not to burn yourself;
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Leave to cook until the bottom is golden. The first pancake is often a test, it allows you to adjust the amount of batter, the cooking time and the temperature of the griddle: every pan and dish is different!
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Oil the pan well between each pancake,
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Stack the crêpes on a plate and keep them warm by covering them with a lid or another plate.
Eggplant and miso cream
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In a saucepan, mix the ingredients of the miso-curry cream with a fork,
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Heat the cream over low heat for 10 minutes,
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Cut the aubergines into large cubes,
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In a skillet over medium heat, heat the oil;
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Add the diced aubergines, cover and mix occasionally.
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Cook for 10-15 minutes, until the aubergines are very soft.
Service
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Arrange the grilled aubergines,
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Add the sauce on top,
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Sprinkle with pomegranate and coriander to taste,
This colorful dish should help you travel in times when we’re stuck at home!
Last year I had an obsession with chickpea recipes; starting with the crepes: I don’t know why, but I guess the huge packet of chickpea flour was one of the reasons: chickpea crepes are part of my casual cookbook now. Don’t expect moist and soft French crepes because you won’t get them with chickpea flour. Here I combined it with turmeric and black sesame, giving it a very particular flavour, inspired by the recipe Golubka cuisine.
To accompany these crepes I put the emphasis on some Asian notes: roasting the aubergines and preparing a nice and creamy miso and curry sauce. Add a nice fresh touch with coriander and pomegranate seeds and here you are with a colorful dish!
I love the combinations of all the flavors in this dish, but whatever you choose to pair with these crepes, let me know – I can’t wait to see your ideas! Be sure to try these crepes and this side dish because they’re not just colorful; They’re also super tasty!
Print the recipe
Crepes with chickpeas, aubergines and creamy miso sauce
Transform your classic crepes and travel with pleasantly flavored miso aubergines!
| Preparation time | 1 Now |
Ingredients
Eggplant and creamy miso sauce
Instructions
Chickpea crepes
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In a large bowl, combine all the dry ingredients: chickpea flour, black sesame, turmeric, kosher salt, and red pepper flakes,
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Pour the water over the dry ingredients several times, whisking until well combined.
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Cover and let rest for 30 minutes,
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Heat a skillet over medium heat, use a crepe pan or a nonstick pan about 9 inches. Wide,
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Grease the pan with a brush or greaseproof paper,
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Beat the dough again, making sure no lumps remain,
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Pour half a ladle onto the hot pan, taking care to spread it over the entire surface,
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Cook 2-3 minutes, until edges are golden brown and bubbles appear,
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Flip the crepe using a spatula or your finger, but be very careful not to burn yourself,
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Cook until the bottom turns golden. The first crepe is often a test, it will allow you to adjust the amount of batter, cooking time and stove temperature, each pan and stove is different!
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Make sure to grease the pan between each crepe,
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Place the crêpes on a plate and keep them warm by covering them with another plate or a lid.
Eggplant and creamy miso sauce
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In a saucepan, combine all the ingredients of the miso sauce: vegetable cream, miso, soy sauce and curry,
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Heat the miso cream over low heat for about 10 minutes,
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In a pan, heat the oil over medium heat,
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Add the aubergine cubes, cover and mix regularly,
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Cook for about 10-15 minutes until the aubergines become soft.
Get dressed
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Finish with a little miso sauce,
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Sprinkle the pomegranate seeds and coriander to your liking,
