Ingredients
- 250g gram/chickpea flour
- 2tbsp olive oil, plus extra
- 1tbsp herbes de Provence
- 1tbsp chilli flakes
- 1tsp sea salt
- 2 free-range egg whites
To serve:
- 250g ricotta cheese
- 175g small tomatoes, halved or quartered
- fresh basil leaves
Method
Put the flour in a large bowl. Whisk in 450ml cold water, the oil, herbs, chilli and salt. Beat the egg whites until stiff then fold into the batter. Cover with clingfilm until you are ready to serve.
Mix the ricotta with plenty of seasoning. Heat a little oil in a non-stick frying pan then add some batter, about 5mm deep. Once the edges are starting to brown, flip over and cook for a few minutes. Keep warm and repeat with the rest of the batter. Serve cut into triangles with the ricotta, tomatoes and fresh basil.
-
Chocolate and hazelnut rouladeThis chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
-
Baileys CheesecakeThis no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
-
Chocolate torte with Baileys cream and salted pralineServe this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
-
This quick daily habit may reduce the risk of stroke and other heart conditions, a new study revealsThe study looked into the impact of good oral hygiene and the risk of having a stroke caused by a few factors
-
Forget coffee - this is the best way to quickly recover from a bad night’s sleep, according to a scientistWondering what to do after a bad night's sleep? This scientist has the quick-fix solution to get you through the day without caffeine
-
Helen Skelton's cosy rust-toned jumper and leggings are the casual everyday look that’s perfect for frosty JanuaryHelen Skelton's stylish orange knit and black leggings are the epitome of why cosy, comfortable items are what we want to wear right now
