Have you ever tried pea flour? I bought it a few days ago and decided to experiment with it by trying to make some gluten-free pea crepes that I stuffed with ricotta and cooked ham. I then simply gratin them in the oven for a few minutes. Pea flour crepes (you can find it in organic stores or on Amazon) are a simple and gluten-free recipe, since I added only a little rice flour to the pea flour. You can season them as you like (i also have a sweet version at the studio), but I think the pairing with ham and cheese is the best. Even replacing ricotta with a cheese that then melts in the oven.
Since peas are in season, have a look at all my RECIPES WITH PEAS, from first courses such as WHITE LASAGNE WITH ASPARAGUS, BEANS AND PEAS to seconds like l’OMBRINA WITH SPRING VEGETABLES. Including so many recipes for kids that peas love them: try the STEWED MEATBALLS WITH PEAS and then you'll tell me. The process of preparing pea crepes with cottage cheese and ham is the usual one: you have to make an almost liquid batter and cook the crepes in a slightly anoiling pan of butter. The color of pea crepes is very attractive, because they have a nice tone of green, which becomes more intense if you put less rice flour. Actually, I wanted to mix the two types of flour because I was afraid that that peas would be too sweet.
Obviously, pea flour is gluten-free and rich in protein and insoluble fiber: has about 340 calories per 100 grams and you get from pea seed, dried, decorated and finally finely ground. Given the low glycemic index (69) diabetics are also recommended. Wanting to, you can do it even in the house: if you have a powerful mixer, simply blend the dried peas decorated until you get a very fine flour. You can use it to make pancakes, add it to other types of flour and semola to make bread, pizza or fresh pasta. But also dumplings or add it to soups and ministre to make them thicker and full-bodied. And now I wish you good day!
300 ml whole milk
20 grams of butter
125 grams of pea flour
50 grams of rice flour
a pinch of fine salt
black pepper, to taste
FOR THE STUFFING:
400 grams of ricotta cheese
125 grams of diced ham
100 grams of peas
40 grams of grated parmesan and/or pecorino cheese
salt and pepper, to taste
grated Parmesan cheese and butter for gratin, to taste
Preparing pea flour crepes is very simple: for the crepes dough, put the eggs in a bowl, a pinch of salt and whisk with the whips until the eggs are untied. Combine the pea flour and sifted rice flour, alternating them with milk and always whisking with the hand whisk until you get a fluid batter and no lumps. Add the melted butter and let cool to room temperature, stirring until incorporated. If necessary, adjust salt and, If you like, add a little fresh ground black pepper.
Let the dough rest for pea flour crepes for 30 minutes, then mix carefully and proceed to cooking. Barely grease a non-stick pan with butter, then pour some of the mixture: the amount must be enough to cover the bottom of the pan in a very thin way. Cook over low heat: as soon as small bubbles appear on the surface, turn the cracks and cook it a few seconds on the other side. Crepes must be very thin and not too cooked. Do this until the mixture is exhausted.
For the filling: work ricotta with salt, pepper and Parmigiano Reggiano Dop until you get a cream. Brown the ham cubes cooked in a little butter for a few minutes. Boil peas n little saltwater.
Spread some of the ricotta-based mixture over the crepe, season with some cooked ham and peas, add if you like a chopped of fresh herbs. Fold the cracks in half and then halfway up to get a triangle. Arrange the crepes in a slightly buttered baking remove, sprinkle with a little grated Parmesan cheese and a few flakes of butter. Cover the baking powder with aluminum paper and bake in a static oven at 180 degrees for about 15 minutes, then remove the aluminum paper and leave to gratin for 2-3 minutes. Serve immediately. Bon appétit!