Chickpea crêpes with broccoli, Auricchio & shrimps

Method

1. Whip up the eggs, the milk and the flour using a whisk or a mixer. Set the batter aside for at least 5 minutes.
2. Scald the tops of the broccoli in salted water for about 4 minutes, then strain them directly into a non-stick frying pan with a little oil.
3. Cut up the shrimps or prawns coarsely with a knife and add them to the broccoli (you can add some spring onion or garlic too, to enhance the flavour, if you like); sauté until cooked.
4. Add the grated Auricchio and season to taste with salt and pepper.
5. Warm up a non-stick frying pan greased with oil or butter and dried with absorbent paper. Pour in ladles of the batter mixture, rotating the pan to obtain an evenly thick layer.
6. After a couple of minutes, turn over the crêpe and cook it for one more minute.
7. Prepare all the crêpes and fill them with the shrimps/prawns and the broccoli.
8. Take the rind off the Auricchio, dice it into small pieces and add them to the crêpes.
9. Roll the crêpes up into cylinders.
10. Bake in the oven for 5 minutes at 190°C, then serve.

Chef's tip

You can dust the rolled crêpes with even more grated Auricchio before baking them in the oven.

Serving suggestion

Serve with vegetable-based side dishes or a big colourful salad.

Wine selection

Chardonnay Sicilia DOC, Astraio Viognier Maremma Toscana DOC, Soave DOC, Pinot blanc or Sauvignon blanc.

Family tip

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Dish history

This is a great, creative variation on the more traditional sweet crêpes! The shrimps go well with the broccoli and the Auricchio Provolone crowns this duet with elegance. Very versatile, this dish can be served as an imaginative main course, as a savoury mid-afternoon snack or as part of an appetiser buffet. The crêpe batter itself is also very interesting, since it's partly made of chickpea flour! Try out this unique recipe and have fun tweaking it to your own taste!