Savory Chickpea Crepe With Fresh Ricotta And Caramelized Onions

• 4 cups warm water
• 2 cups chickpea (or garbanzo) flour
• 2 teaspoons kosher salt
• 1/2 cup extra-virgin olive oil, plus more for the onions
• Ricotta
• 2 large yellow onions

1. Making the batter. Pour the warm water into a large bowl. Slowly, shake the chickpea flour into the warm water, whisking as you do. Whisk the water and flour together thoroughly, then add the salt and stir again. The finished batter should be slightly thickened. Let the batter sit for at least 2 hours.
2. Heat the oven to 450u0b0. Grease an 8 x 8 metal pan. As the oven is heating, stir the olive oil into the batter.
3. Pour the batter into the pan. Bake the cake until the edges are starting to brown and the top is firm, 20 to 30 minutes.
4. Top with ricotta and caramelized onions (see below).
5. To make caramelized onions: Slice 2 large yellow onions into thin slices. Set a large Dutch oven over medium-low heat. Add a couple of tablespoons of olive oil and a tablespoon of butter into the pot. When the oil and butter are hot, add the onions. Cook, stirring occasionally, until the onions have softened, then browned, and turned a deep umber brown, about 30 minutes.

warm water, chickpea, kosher salt, extravirgin olive oil, ricotta, yellow onions

Taken from food52.com/recipes/24073-savory-chickpea-crepe-with-fresh-ricotta-and-caramelized-onions (may not work)