(for 4 people)
60 g chickpea flour
25 g rice flour
25 g cornmeal flour
200 g Bio Avena Glutenfree drink
1 large leek or 2 small ones
1 tablespoon of food yeast
1 handful of fresh parsley Extra virgin olive oil, salt and pepper to taste
Prepare the batter by mixing the three flours together with a whisk, then gradually add Bio Avena Drink Glutenfree and mix well so that there are no 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 the yeast and season
with salt and pepper. Pour another drop of oil in the same pan where you stewed the leek, warm it well and then pour the mixture leveling it
with the back of a spoon. Cover and cook over medium / low heat. After about 7/8 minutes start to remove the omelette gradually starting from the edges.
When it is completely detached from the bottom, turn it over using a plate and cook it on the other side for another 5 minutes.