Ingredients
(for 4 people)
60 g chickpea flour
25 g rice flour
25 g cornmeal flour
200 g Bio Oat Drink Glutenfree
1 large leek or 2 small ones
1 tablespoon of yeast
1 handful of fresh parsley
Extra virgin olive oil, salt and pepper to taste
Made with
Preparation
Prepare the batter by mixing the three flours together with a whisk, then gradually add Glutenfree Bio Oat Drink and mix well to remove lumps. Let it rest for at least half an hour. Meanwhile clean and slice the leek and stew it in a non-stick pan with a tablespoon of oil and a pinch of salt. When it is soft, turn off the heat and let it cool, then pour it into the bowl with the batter, add the chopped parsley and yeast and season with salt and pepper. Pour another drop of oil into the same pan, heat it up well and pour in the mixture, leveling it with the back of a spoon. Cover and cook over a medium / low heat. After about 7/8 minutes remove the omelette gradually, starting from the edges. When it is completely detached from the bottom, flip it onto a plate and cook it on the other side for a further 5 minutes.
