This makes it onto our weekly breakfast menu and it’s one of our favorites. It’s delicious served as is or with a crispy and crunchy salad and dollop of goat’s chevre is also nice. It’s ideal to mix up the batter before bed and let sit overnight. However, even sitting for 30 minutes works in a pinch, the chickpea flour is just not as hydrated and you get a slightly drier result. We hope you enjoy this one just as much as we do.

3/4 cups chickpea flour

1/2 teaspoon Maldon sea salt

1 cup water

1/2 onion

1 medium potato (or 2 small)

Optional: 1/4 teaspoon dried rosemary

1 Tablespoon Extra virgin olive oil

Method:

1. Ideally overnight, (resting 30 minutes ok too, just not as hydrated) combine the chickpea flour, salt and water into a bowl. Whisk until smooth. Cover and leave on the counter.

2. Preheat oven to 430F/220C with a cast iron skillet.

3. Slice the onion into thin slivers and the potato into 1/4" thick rounds.

4. If the batter has a bit of foam on top, skim it off. Then, stir the rosemary into the batter.

5. Once the skillet has been heated, carefully remove from the oven and coat the pan with olive oil. Reduce oven temperature to: 400F/200C

6. Lay the sliced onions on the pan first, followed by the potatoes.

7. Carefully pour the batter over the onions and potatoes. If you like, drizzle a bit more olive oil on the top.

8. Bake approximately 20-30 minutes or until the top is golden. The inside stays a bit creamy, but shouldn’t be runny.

9. Slice into triangles and serve with a crisp salad on the side.