Ingredients
- 100ml olive oil
- 2 red peppers, deseeded and thinly sliced
- 2 cloves of garlic, peeled and thinly sliced
- A sprig of rosemary
- Juice of 1 small orange
- Salt and pepper
- 250g chickpea flour
- 500ml water
- 1tsp piment d’espelette
- 200g crème fraîche
- As many anchovies as you like
1 Set the oven to 220 degrees
2 Put half the olive oil into a pan with the peppers, garlic and rosemary.
3 Cover and cook over a gentle heat for 15 minutes until soft. Add the orange juice, allow to reduce, season and set aside.
4 In a large bowl, combine the chickpea flour, water and piment d’Espelette, season generously and stir to blend.
5 Take a non-stick 12in pizza pan (a non-stick oven-proof frying pan will do). Brush with some of the remaining olive oil and put in the oven until the oil starts to sizzle, then pour a quarter of the batter mixture inside.
6 Bake for four to five minutes until the batter is set and a little brown around the edges. Keep the pancake warm and repeat the procedure for the rest of the batter.
7 To serve, cut the pancakes into slices, then serve with the peppers, a dollop of crème fraîche and a few anchovies.
