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Chickpea crêpes with rosemary mashed potatoes and bacon

It happens, especially in these long gray and rainy afternoons, to regret for a little while summer, the season of garden parties, barbecues and cocktails under the stars, caressed by a gentle breeze. It is a feeling that does not last long, though, because the autumn and winter have their unquestionable winning points, just think of cosy dinners at home, next to a fireplace to roast chestnuts in an old cast iron pan with holes, rocked by the a good smell spreading in the room, a dry and reassuring smell of fire, wood and old times.

During summer the available spaces are often larger, while the good weather and the sun tun turn everyone’s mood into a happy and open one. When the warm season surrenders to the rainy winter, though, you have to squeeze all your friends and festive ideas into rather small rooms with a stormy weather outside and creepy branches rustling against your windows. As a perfect host, your task is to put everyone at ease, giving a feeling of warm hospitality.

How to do that? How to make pleasant and memorable even the last minute improvised dinner? How to make everyone feel welcomed and involve them into the party?

I try to involve my friends in the imaginative construction of their plate, so that everyone can customize his own sandwich, or pizza, or tigella according to his taste and preferences. As a former marketing student, I strongly believe in the importance of the customized service and the totally involving experience… a few memories left from my University years!

Involve the clients – in this case your guests – and make them feel pampered and unique. Draw them into an event and this will be memorable for them. Translated into few words, what has it to do with a dinner at home?

It works just like during the cooking classes for the little ones: at the beginning the children didn’t even dare to taste fava beans, but eventually they shelled them, mashed them with fresh pecorino cheese and olive oil and then spread the green velvety cream over toasted slices of bread… at the end of the morning they were licking their fingers after having enjoyed a whole tray of fava bean crostini! You involved them into a messy and fun experience and they trusted you.

With adults it works in much the same way, it is often the background, the experience that counts and that leaves them with a good memories or makes them feel open and creative. If during a party you want to involve different groups of friends, to integrate even the most shy person into a laugh or a chat and to make Little Miss Perfect who stands in her corner with not a hair out of place loosed a bit, the best thing to do is to draw everyone into a fun and creative activity.

Your task is to make crêpes, tigelle, omelettes, tacos or quesadillas, whatever you want provided it is warm, fragrant and made ​​with quality ingredients, then arrange on the table small bowls with different spreads, fresh herbs, cheese sauces and cold cuts, and let everyone create the dinner according to his taste.

You will see that everyone will be involved gradually, your friends will pass from hand to hand the bowl you filled with smoked salmon and goat cheese spread or will declare loudly that the best combination is definitely rosemary potatoes with crispy bacon crumbs.

On the occasion of a dinner with friends I made these crepes made ​​with organic chickpea flour, inspired by an appetizer I had in one of my favourite restaurants, the Trattoria Bel mi’ Colle in Colle di Val d’Elsa, and seasoned with mashed rosemary potatoes and crispy bacon.

I used rosemary as predominant herb because for me – from Tuscany – chickpeas recall the rosemary, no ifs and buts, but you can play along with the herbs and spices you prefer.

5.0 from 6 reviews
Chickpea flour crepes with rosemary potatoes and bacon
Author: 
Recipe type: Party food
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Serves 4, from 12 to 16 crepes depending on the size
You'll need
  • 4 eggs
  • 4 heaping tablespoons of chickpea flour
  • 3 tablespoons of sparkling water
  • 1 pinch of salt
  • freshly ground black pepper
For the filling:
  • extra virgin olive oil
  • rosemary
  • 4 medium potatoes
  • salt
  • freshly ground pepper
  • 200 g smoked bacon, diced
How to make it
  1. Break the eggs into a bowl and beat them with a whisk. Add 4 heaping tablespoons of chickpea flour, a pinch of salt and freshly ground black pepper, then whisk in 3 tablespoons of sparkling water and beat until the batter is smooth and without lumps. Let the batter rest for half an hour.
  2. Meanwhile, rinse and peel the potatoes, then cut them into cubes and boil in salted water until they are cooked through. Drain them.
  3. In a pan heat a few tablespoons of extra virgin olive oil and a sprig of rosemary, so that it will slowly release the essential oils. Add the potatoes previously drained, grind black pepper on top and stir so that the potatoes are well seasoned, crushing them with a wooden spoon to mix all the flavours. Let them cook for 5 minutes, stirring constantly, and put them aside.
  4. In another frying pan cook the diced bacon with a sprig of rosemary over a high flame for 5 minutes, so that it becomes crispy. Drain the bacon from the fat and place it on a sheet of kitchen paper.
  5. Now it's time to cook the crepes: brush a 15 cm large non-stick pan with extra virgin olive oil, heat it, pour in a small ladle of batter and roll the pan so the batter spreads evenly.
  6. Cook the crepe on one side for about 1 minute, then flip it with a flat spatula or with a nimble wrist movement and cook it for another minute, then remove from the pan and make a stack of crepes on a warm plate.
  7. Now start the party, filling every chickpea crepe with a generous tablespoon of rosemary potatoes, crispy bacon crumbs and freshly ground black pepper.
Notes
You can also make a vegetarian version: just replace the bacon with sun dried tomatoes previously soaked in water and white wine vinegar, chopped thinly and scattered over the potatoes.. just as good!.

A hearty and warm thanks to my sweet models,  ZiziRegula and Karin: we enjoyed a long Tuscan weekend together eating, eating and eating! And yes, we enjoyed ourselves!

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This Post Has 16 Comments

  1. What an interesting recipe! I’ve got some 500 gr of chickpea flour and haven’t done anything with it yet! So I’m making these! 🙂
    Well done ladies! Nice to see you all in a photo! It looks like you’ve had great time! 🙂
    xx

  2. Interesting! I’ve never had chickpea crepes, but I love chickpea flour involving items, so this should right up my ally.
    Gorgeous pictures of the diners 🙂

  3. These look super! I wish I could get my son to eat pulses other than baked beans but sadly he doesn’t, I must try getting him to skin them for me and maybe drown them in olive oil as well!

    I have had chick pea pancakes in Nice, I think they call them “soca” there.

  4. What a wonderful post, Giulia! Such pretty photographs 😉
    We really had a good time and the Crepes were DELICIOUS!!!
    I’m going to make them this weekend for Bruno!
    xxx

  5. what a lovely lovely idea! I so agree with you about the guests helping themselves, especially if you have people who are shy or don’t know anyone else, it does so much to make them feel involved in everything. I think the chickpea crepes sound so delicious I might try and make these with my children one day.

  6. Mamma Mia!! What a lovely team, nice photos, makes me want to be there with you and talk about Tuscany and the Italian way of living… I will try a vegan version, I only omit the eggs and add sun dried tomatoes??! hm….

  7. I can’t wait to get some chickpea flour (hopefully they sell it in England), as these flavours were made for each other and I’m sure my kids would love this too!

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