Chickpea Flour Millefeuille with Roasted Vegetables and “Pesto Rosso”
A very healthy millefeuille, perfect as a starter: these chickpea flour crepes are cut into quarters and layered with roasted vegetables and sun-dried tomato pesto. For a fresh touch, we add a spoonful of crushed tomato and mashed avocado. It is very easy to prepare, gluten-free, and completely vegan.
Ingredients (for two millefeuilles)
For the crepes
- 120 g of chickpea flour
- 1 glass of water
- Salt, pepper, cumin
For the vegetables
- 2 red bell peppers
- 2 Italian green peppers
- 1 eggplant
For the “pesto rosso”
- 3 sun-dried tomatoes
- 1/2 roasted red pepper
- 5 cherry tomatoes
- 1 bunch of cilantro
- 6-7 hazelnuts
- 4 tablespoons of olive oil
For the garnish
- 1 tomato
- 1 avocado
- Salt, pepper, chili powder
- Olive oil
Instructions
Prepare the crepes: Mix the chickpea flour with water, salt, a little pepper, and a pinch of cumin until you get a smooth, lump-free liquid consistency that is still fairly thick. Let it rest for at least 1 hour.
Prepare the vegetables: Cut the peppers in half and remove the seeds. Cut the eggplant in half, make a few cuts (without cutting through the skin), and drizzle with some olive oil. Bake for about 20 minutes at 220°C (428°F). Let them cool slightly and remove the skins (it will be easier to peel the peppers if you place them in a container for a few minutes—the humidity helps loosen the skin).
Prepare the pesto: Blend all the ingredients together.
Cook the crepes: In a large pan, cook the crepes for 3 minutes on each side. Then, place them on a baking sheet and let them dry in the oven for about 10 minutes at 220°C (428°F). Remove from the oven and let them cool slightly.
Assemble the millefeuille: Spread pesto on the crepes, cut them into quarters, and layer them, adding strips of roasted vegetables between each layer. Garnish the millefeuille with a spoonful of crushed tomato and another of mashed avocado seasoned with salt, pepper, and chili powder.
Chickpea flour is rich in protein, iron, and B vitamins, and it is naturally gluten-free, making it ideal for celiacs. You can also make this recipe with amaranth flour, quinoa flour, buckwheat flour, etc. (and if you are not gluten-intolerant, with any type of flour).