Chickpea Crepes with Salt Cod Mousse
Category: Appetizers | Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chickpea flour | 100g |
| Water | 250g |
| Extra virgin olive oil | 1 tbsp |
| Fine salt | A pinch |
| Salted cod (desalted) | 600g |
| Whole milk | 300g |
| Crescenza cheese | 100g |
| Garlic | 1 clove |
| Sage | 1 sprig |
| Bay leaf | 1 leaf |
| Fresh parsley | 5g |
| Chives | To taste |
| Black pepper | 1 tsp |
| Ground nutmeg | 1 tsp |
| Extra virgin olive oil (for cooking crepes) | As needed |
Instructions:
1. Prepare the Chickpea Crepe Batter:
Start by preparing the batter for the chickpea crepes. In a large mixing bowl, combine the chickpea flour and water. Add a pinch of fine salt and one tablespoon of extra virgin olive oil. Whisk the ingredients together until smooth and well incorporated. Once combined, let the batter rest for about an hour to achieve the perfect consistency.
2. Prepare the Salt Cod Mousse:
For the mousse, begin by preparing the desalted cod. Place the cod fillets on a cutting board, and with a sharp knife, make a small incision at the tail end. Gently peel away the skin from the flesh by running the knife blade along the fillet, holding the tail to help the knife slide smoothly.
Cut the cod fillets lengthwise into two parts and place them in a saucepan. Add the garlic, whole milk, sage, and bay leaf to the pot. Heat the ingredients over medium-low heat, bringing them to a gentle simmer. Once the milk begins to warm, turn off the heat and let the cod cool in the liquid to absorb all the flavors. After cooling, remove the cod from the milk and discard the garlic, sage, and bay leaf.
Transfer the cooled cod into a food processor. Add the crescenza cheese, a pinch of salt, black pepper, and nutmeg. Blend until the mixture reaches a soft, mousse-like consistency. Finally, stir in the fresh parsley for an added burst of flavor.
3. Cook the Chickpea Crepes:
In a small frying pan (approximately 14 cm in diameter), heat a small drizzle of extra virgin olive oil over medium heat. Once the pan is hot, pour in a small amount of the chickpea batter, swirling the pan to evenly coat the bottom. Let the crepe cook for about 1-2 minutes until the edges begin to lift from the pan and the surface becomes set. Carefully flip the crepe and cook for another 30 seconds to 1 minute.
As each crepe is cooked, place it on a plate to cool slightly. Repeat this process until all of the batter is used up, remembering to add a bit more oil to the pan as needed to ensure even cooking.
4. Assemble the Crepes with Salt Cod Mousse:
Once the crepes have cooled to room temperature, take a spoon and place 1-2 tablespoons of the salt cod mousse onto the center of each crepe. Spread the mousse evenly, ensuring that each crepe is well-filled.
Garnish with freshly chopped chives to add a delicate herbal note, then carefully fold or roll the crepes to enclose the mousse.
5. Serve and Enjoy:
Place the filled crepes onto a serving platter and serve immediately. These chickpea crepes with salt cod mousse make a delightful appetizer for any occasion, offering a delicate balance of savory flavors and smooth textures.
Bon appétit!
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving (1 crepe) |
|---|---|
| Calories | 180 kcal |
| Protein | 10g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Fat | 9g |
| Saturated Fat | 2g |
| Sodium | 300mg |
| Cholesterol | 30mg |
Tips:
- If you’re not familiar with cooking with salted cod, be sure to fully desalt it by soaking the fish in water for 24-48 hours, changing the water every few hours.
- For extra smooth mousse, blend the mixture in a food processor until completely creamy.
- You can store the chickpea crepes separately from the mousse in an airtight container for up to 2 days, reheating the crepes lightly before assembling.
These chickpea crepes with salt cod mousse are a unique and flavorful way to enjoy an appetizer that combines delicate textures and robust flavors. Whether you’re hosting a dinner party or simply indulging in a tasty treat, this recipe will surely impress!
