2/3 cup All-Purpose Flour, sifted
2/3 cups ceci flour, sifted
Salt and freshly ground black pepper, to taste
1/2 quart whole milk
4 whole eggs
1 cup blanched fresh ceci beans
1 1/2 cup fresh ricotta
Aged Coach Farm goat cheese, for grating
Combine wet ingredients; and combine dry ingredients. Then add the wet ingredients to the dry, whisking constantly until smooth.
Apply a thin layer of nonstick spray to a nonstick pan or crepe pan. Set pan over medium heat and let the pan sit and come to temperature.
Ladle 1.5 to 2 ounces of batter into the pan, tilting it so that a thin layer is applied to the entire surface area. Cook for 2-3 minutes, until the edges of the crepe just begin to turn the slightest brown. Using a spatula, gently flip the crepe and cook on the other side until lightly toasted. Remove from the pan and set aside.
To assemble the dish, place approximately 1/4 cup ceci beans onto half of the crepe. Over the beans, spoon four to five dollops of fresh ricotta. Season with salt and pepper. Place the crepe in oven until it is warmed through, the ceci beans are hot, and the ricotta begins to melt and become oozy.
Fold crepe over like an omelette and plate. Garnish with a scattering of ceci. Finish with a grating of aged Coach Farms goat cheese and a drizzle of extra virgin olive oil.