"Ingredients:
2 cups Italian chickpea flour*
3 cups filtered water
2 tbp olive oil
2 tsp sea salt
extra oil for pan
Whisk together ingredients until smooth and lump-free. Store covered, overnight, in the refrigerator.
To prepare, place a skillet over medium-low heat and get it hot. Add some oil to the pan until it gets hot again.
Briefly stir the chilled batter. Pour ¼ of the batter into the pan. Let it cook until dry on the top. "Scramble" in the sides and let the bottom cook until set and golden. Loosen from the pan and flip over the omelet. Allow the other side to cook until set, but still moist inside.
Flip onto a plate and top with your choice of filling. Use your spatula to fold over one side of the omelet. Serve hot."
3 cups filtered water
2 tbp olive oil
2 tsp sea salt
extra oil for pan
Whisk together ingredients until smooth and lump-free. Store covered, overnight, in the refrigerator.
To prepare, place a skillet over medium-low heat and get it hot. Add some oil to the pan until it gets hot again.
Briefly stir the chilled batter. Pour ¼ of the batter into the pan. Let it cook until dry on the top. "Scramble" in the sides and let the bottom cook until set and golden. Loosen from the pan and flip over the omelet. Allow the other side to cook until set, but still moist inside.
Flip onto a plate and top with your choice of filling. Use your spatula to fold over one side of the omelet. Serve hot."