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Loading...A classic Italian street food born in Genoa and beloved across Liguria and Tuscany, this thin, golden chickpea crepe is made from just a handful of pantry staples. The long batter rest and very hot oven produce an impossibly crispy edge with a custardy, tender center.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield1 large crepe, cut into 4 wedges
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 13 gFat
- 1.8 gSaturated Fat
- 18 gCarbs
- 3 gFiber
- 2 gSugar
- 5 gProtein
- 310 mgSodium
- 240 mgPotassium
- 25 mgCalcium
- 1.9 mgIron
- 1 mgVitamin C
- 6 mcgVitamin A
Ingredients
For the batter
- 1 cup (90 g) chickpea flour
- 1 1/4 cups (300 ml) cool water
- 1 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- Freshly ground black pepper, to taste
For finishing
- 2 tablespoons extra-virgin olive oil for the pan
- 1 sprig fresh rosemary, leaves chopped
- Flaky sea salt, for serving
Directions
- In a large bowl, whisk the chickpea flour, water, salt, 2 tablespoons of olive oil, and a few grinds of black pepper until completely smooth with no lumps.
- Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 4 hours, or preferably overnight, to allow the flour to fully hydrate. Skim any foam off the top before using.
- Place a 10-inch cast-iron or heavy metal skillet in the oven and preheat to 450°F (230°C) for at least 20 minutes so the pan is screaming hot.
- Carefully remove the hot pan, add 2 tablespoons of olive oil, and swirl to coat the bottom evenly. Return the pan to the oven for 2 more minutes.
- Whisk the rested batter once more and pour it gently into the hot oiled pan. Scatter the chopped rosemary over the surface.
- Bake on the middle rack for 18 to 22 minutes, until the top is set and golden and the edges are deeply browned, crisp, and pulling away from the sides.
- Carefully slide the crepe onto a wooden board, sprinkle with flaky sea salt, and let it rest for 2 minutes before slicing into 4 wedges.
- Serve immediately while hot and crispy, ideally with a small glass of crisp Vermentino or a squeeze of lemon.
Cook’s Notes
- Do not skip the long batter rest; it is essential for a tender, creamy interior and prevents a gritty texture.
- The pan must be extremely hot before the batter goes in – this is what creates the signature lacy, crispy crust.
- Traditional farinata contains no eggs or dairy, making it naturally vegan and gluten-free when using certified chickpea flour.
- For the most authentic flavor, use a good-quality Ligurian extra-virgin olive oil with a peppery finish.
- Leftover wedges are excellent pan-fried in a little olive oil the next day until reheated and re-crisped.
