Alaina Sullivan is Bon Appétit's senior designer and one of the most intriguing home cooks we know. Her down-to-earth, health-minded approach to cooking is an inspiration to us and to her thousands of Instagram devotees. In Kitchen Sketches, Alaina shares the recipes and stories behind some of her favorite things to cook and eat.
So it’s a Wednesday.
I just got home from staring at a screen all day, and I want to do something nice for myself (like cook a nourishing meal). But it’s 7:30 p.m., and simple is the only word my brain can process. This is the moment when I make what I call a cromlet. Imagine the love child of a crepe and an omelet. It’s a riff on the traditional chickpea-flour pancake known as socca, popular in Nice, France. Chickpea flour is a little nutty, packed with plant protein, and makes killer pancakes.
I like to add eggs to the (naturally gluten-free) batter, along with a riot of spices or herbs. It’s fast, flexible, and a blank canvas for whatever toppings I want. I never really measure, but here’s a sketch.
Start by whisking together about ¼ cup chickpea flour and ¼ cup water (or nut milk—try cashew!). Let it sit for 15 minutes or more to hydrate. Use this downtime to sauté whatever vegetables are hanging out in your fridge, like greens and mushrooms. Then beat 2 eggs into the batter, and season with ground turmeric, coriander, and cumin (or any spices/herbs you like), plus some salt and pepper. Warm up a 10" cast-iron skillet over medium-high heat and add a slick of olive or coconut oil.
Pour in the batter (all of it) and let it spread to the sides and cook for several minutes until nearly set. Flip it confidently—it’s a big pancake and hesitation is no match for gravity—then let it brown on the other side for a few more minutes. When the pancake is evenly bronzed, plate it and dress it up. Typically I like to top off the vegetables with yogurt zhooshed up with honey, olive oil, and pepper, plus a crunchy garnish like toasted nuts or seeds.
But no one will stop you if you want to eat it naked straight from the skillet instead.
