Categories: Appetizers

Ingredients

• 2/3 cup chickpea flour
• 1/2 tsp fine sea salt
• 3 tbsp olive oil
• Needles from a small sprig of rosemary
• Kosher salt and black pepper
• 1 to 2 oz. fontina cheese and/or prosciutto, cut into slivers

Directions

1. Combine the flour with 3/4 cup water in a bowl and whisk with a metal whisk until it is smooth. Whisk in the sea salt and 2 tbsp olive oil. Let sit at room temp for at least 4 hours.

2. eheat the oven to 450.

3. Swirl the remaining 1 tbsp olive oil in an 11" cast-iron skillet. Place in the hot oven for 10 minutes. Pour all of the batter into the hot pan and swirl so that the batter reaches up the sides of the pan by 1/4". Scatter the rosemary on the surface and bake about 15 minutes, until the lacy edges begin to darken and the underside is golden. Immediately sprinkle with a pinch of kosher salt and plenty of pepper. Slide the pancake onto a cutting board. Top with the fontina and/or prosciutto, cut into eighths, and serve hot.

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