Chickpea Crepe with Salt Cod Mousse

Name: Chickpea Crepe with Salt Cod Mousse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: Chickpea flour 1.1 cups; Water 1 cup; Extra virgin olive oil 1 spoonful; Fine salt 1 pinch; Desalted cod 1.3 lbs; Whole milk 1 ¼ cup; Crescenza cheese 3.5 oz; Garlic 1 clove; Sage 1 leaf; Bay leaves 1 leaf; Parsley 2 ½ tsp; Chives to taste; Fine salt 1 pinch; Black pepper 1 tsp; Nutmeg 1 tsp; Extra virgin olive oil to taste

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Gluten Free

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 8
Cost: Low
Note + rest for 1 hour for the batter

PRESENTATION

Recipe by
Rossella Cosentino

Okay, so here's the deal: Chickpea crepes with cod mousse are this awesome blend of two things the Veneto region in Italy is known for—seafood crepes and giving classic flavors a new twist. Really good stuff. In Veneto, baccalà (that's salted cod) is a total staple, you know? And people there have found, like, a million ways to use it in both old-school and modern recipes. The idea here? To use chickpea crepes—think of it like an Italian version of farinata or socca, but way thinner and more tender.

The chickpea flour crepes make them naturally gluten-free—pretty great for folks wanting the rich seafood flavors without the usual wheat wraps. The baccalà mousse, super inspired by the creamy Venetian 'baccalà mantecato,' is silky and moist, just perfect for these crepes. The balance? So, so good. The savory cod pairs with the almost nutty taste of the chickpea batter. It gives this dish a fresh, modern vibe while keeping the unique Venetian flair.

And look, there's something fun about these gluten-free crepes with the baccalà mousse—especially if you're into trying both old-school and fresh styles. In Vicenza and all around Veneto, baccalà gets mixed with everything—baked, stewed and now, stuffed into pasta or crepes for a cool twist.

The crepes can have this slightly crispy edge if you cook them right—kind of like a seafood spread with the creamy filling. People sometimes switch it up with salmon or even spinach crepes for another twist. But hey, the cod mousse is the real star here. It's special enough for gatherings and simple enough for any weeknight. The savory notes from the cod mixed with the earthy chickpea flour—seriously good.

Pairing a light, golden crepe with a salty, whipped filling really shows off Veneto's talent for mixing tradition and imagination. No question. It's a flavor celebration that's both classic and inventive—making it a must-try for anyone curious about Italian cuisine with a fresh perspective. For sure.

INGREDIENTS

for 8 crepes: Chickpea flour 1.1 cups (100 g); Water 1 cup (250 g); Extra virgin olive oil 1 spoonful; Fine salt 1 pinch

For the salt cod mousse: Desalted cod 1.3 lbs (600 g); Whole milk 1 ¼ cup (300 g); Crescenza cheese 3.5 oz (100 g); Garlic 1 clove; Sage 1 leaf; Bay leaves 1 leaf; Parsley 2 ½ tsp (5 g); Chives to taste; Fine salt 1 pinch; Black pepper 1 tsp; Nutmeg 1 tsp

to grease the pan: Extra virgin olive oil to taste

Preparation

How to prepare Chickpea Crepe with Salt Cod Mousse

To make the chickpea crepes with salt cod mousse, start by preparing the batter. Put the chickpea flour in a bowl 1, add the water 2, then a pinch of salt and a tablespoon of extra virgin olive oil 3.

Mix with a hand whisk and let it rest for an hour 4. Move on to preparing the salt cod mousse. Place the already soaked salt cod fillet on a cutting board 5, make a small incision at the tail end and with a sharp kitchen knife separate the flesh from the skin to remove the latter 6. Slide the blade along the cutting board, holding the tail part with the other hand, to make the blade glide better.

Now cut the fillet lengthwise into two parts 7 and then into pieces 8. Put the salt cod in a saucepan along with the garlic clove 9.

Pour in the milk 10, sage, bay leaf 11, and cook on medium heat for 5 minutes 12.

Turn off the heat and let it cool 13. Drain the cold salt cod from the saucepan and place it in a blender. Add the crescenza cheese 14, a pinch of salt, a teaspoon of pepper and a teaspoon of nutmeg. Flavor with the parsley 15 and blend for a few minutes.

You should obtain a soft mousse 16. Now cook the crepes: in a small pan about 5.5 inches in diameter, heat a little extra virgin olive oil 17 then remove the excess with a piece of kitchen paper. Take the crepe batter, stir with the whisk, and pour a ladleful of batter in the center of the hot pan 18. Rotate the pan so that the batter evenly covers the entire surface.

Cook for 1-2 minutes 19 then flip the crepe with a spatula. Cook the other side as well 20. As you cook the crepes, place them on a plate 21.

Once cooled, fill the crepes with 1-2 tablespoons of salt cod mousse 22 and fold them like a book 23. Season with chopped chives and serve your chickpea crepes with salt cod mousse 34.

Storage

You can store the salt cod mousse in the fridge for a couple of days. The crepes can be stored individually in the fridge for a couple of days, covered with plastic wrap to prevent them from drying out. Alternatively, you can freeze them.