CHICKPEA BLINTZES with CASHEW SOUR CREAM, APPLES, and DILL

SERVES 10 TO 12 AS PASSED CANAPÉS, OR 4 AS LARGER CREPES

I first started playing around with this combo in 2005 at a vegan bistro called Counter in New York City. Later, I served it in a larger crepe form with roasted mushrooms, spinach, and aioli as a brunch item in my SAF Restaurant in London. The base is a gluten-free crepe made with chickpea flour. Larger versions of the crepe, also known as crispy chickpea bread, are called farinata in Italy and socca in France. But I like to make them into little blintzes and top them with cashew sour cream and apples. —CHAD

BLINTZES

1½ cups water

1¼ cups chickpea flour

⅓ cup everyday olive oil

1 teaspoon sea salt

Lots of cracked black pepper

Spray oil

TOPPINGS

2 small green apples, such as Granny Smith

1 tablespoon fresh lemon juice

Cashew Sour Cream (here)

Dill feathers or flowers, for garnish

FOR THE BLINTZES: Pour half (¾ cup) of the water into a blender (preferably high-speed) and add the flour, oil, salt, and pepper. Start blending, and when it’s mostly smooth, about a minute, slowly add the remaining ¾ cup water until the mixture reaches the consistency of thin pancake batter.

Pour the batter into a plastic squeeze bottle, then cut the tip of the cap so the opening is about ¼ inch in diameter.

Place a crepe pan or nonstick sauté pan over medium heat and coat with spray oil. When the pan is hot, squeeze 1½- to 2-inch rounds of batter all around the pan. When the batter begins to bubble around the edges, about 2 minutes, flip each blintz. Cook until firm, about 1 minute longer. You may need to do a test batch and adjust the heat to avoid burning. Repeat, stacking the blintzes as you make them. Serve warm, as these blintzes get mealy when they cool.

FOR THE TOPPINGS: Core the apples, cut in half lengthwise, then shave into paper-thin slices on a mandoline or truffle shaver. Toss with the lemon juice to prevent browning.

Spoon some cashew sour cream on each blintz. To get fancy, use two spoons to mold the sour cream into a quenelle (football shape).

Place a slice or two of apple on the sour cream. Garnish with dill feathers or flowers.

CASHEW SOUR CREAM

MAKES ABOUT 1 CUP

1 cup raw cashews

1 tablespoon apple cider vinegar

Juice of 1 lemon

½ tablespoon unscented coconut oil

About ¼ cup water

Pinch of sea salt

Soak the cashews in water to cover, for a few hours or overnight.

Drain the cashews and place in a blender (preferably high-speed). Add everything else and blend until super smooth, about 2 minutes. Go easy on the water at first. You want a pretty thick consistency, like thin sour cream. Chill before using so the coconut oil firms up the cream. This can be made up to 4 days ahead and refrigerated.