Farro Crepes with Caponata – A Flavorful Mediterranean Twist
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat farro flour | 90g |
| All-purpose flour | 55g |
| Water | 250ml |
| Fine salt | A pinch |
| Sesame seeds | To taste |
| Extra virgin olive oil | To taste |
| Artichokes | 4 |
| Green olives | 100g |
| Raisins | 50g |
| Pine nuts | 30g |
| Salted capers | 15g |
| Celery | 4 stalks |
| White onions | 1 |
| Garlic | 1 clove |
| Apple cider vinegar | 50ml |
| Rice malt syrup | 1 tsp |
| Fresh mint | To taste |
| Fresh lemon juice | ½ lemon |
| Water | As needed |
| Black pepper | To taste |
Instructions:
Step 1: Preparing the Crepes
- In a bowl, sift together the whole wheat farro flour and all-purpose flour.
- Slowly add the room-temperature water, stirring to create a smooth, lump-free batter.
- Set the batter aside while you prepare the caponata.
Step 2: Preparing the Caponata
- Fill a bowl with cold water and squeeze the juice of half a lemon into it. Slice the artichokes by cutting off the pointed tops and peeling the tough outer leaves. Remove the inner fuzzy choke and cut them into quarters. Place the artichokes immediately into the lemon water to prevent browning.
- Soak the raisins in warm water for a few minutes to plump them up.
- Finely chop the fresh mint leaves and set them aside.
- Peel the celery stalks using a vegetable peeler to remove the fibrous outer layer. Cut the celery into small pieces, and blanch it in boiling water for a few minutes until tender but still crisp. Drain and set aside.
- In a frying pan, heat a drizzle of olive oil and sauté the peeled garlic clove (which will be removed later) and chopped onion. Cook over medium-high heat for about 5 minutes, allowing the onion to soften and the flavors to meld.
- Add the rice malt syrup, drained capers, and chopped mint to the pan. Season with salt and freshly ground black pepper to taste. Stir well and cook for another 10 to 15 minutes until the vegetables are tender and the flavors have blended together.
Step 3: Cooking the Crepes
- Heat a crepe pan or a non-stick skillet (about 24 cm in diameter) over medium-high heat. Lightly grease the surface with a little olive oil.
- Once the pan is hot, pour in a ladle of batter and swirl it to spread evenly. Cook for about 2 minutes until the edges begin to lift from the pan, then flip the crepe and cook for another minute on the other side.
- Repeat this process with the remaining batter to make the rest of the crepes.
Step 4: Assembling the Dish
- Once the crepes are cooked, arrange them on a serving plate and sprinkle sesame seeds on top for added texture and flavor.
- Serve the warm crepes topped with the savory caponata mixture, garnishing with extra fresh mint and a squeeze of lemon juice for brightness.
Serving Suggestions:
- These farro crepes with caponata make for a delightful and satisfying main dish, perfect for a family dinner or a special gathering. The earthy, nutty flavor of the farro flour pairs beautifully with the tangy, savory caponata, creating a Mediterranean-inspired meal that’s both wholesome and full of flavor.
Enjoy your meal!
