Panisse Batter

Ingredients (4 people)
  • 4 1/8 cups water (1 liter)
  • 3/4 ounce butter (25 g)
  • 8 3/4 ounces chickpea flour (250 g)
  • Salt
  • olive oil


Heat half the water with the butter and a little olive oil. Season with salt.

Put the chickpea flour into a bowl and very gradually add the remaining cold water, whisking constantly until the mixture is smooth.

Strain through a fine conical strainer (sieve) and incorporate into the boiling water and butter mixture. Cook over low heat for 20 minutes, whisking frequently.

Grease a cake pan with oil and pour in the batter. Tap the bottom to remove any air bubbles. Cover with plastic wrap, let cool, then refrigerate for 6 hours. The panisse batter is ready to use.