The minute I saw this recipe in David’s book “My Paris Kitchen” I knew I would like it.
When it was suggested for this month’s recipe and voted for, I was very happy.
The fact that these puffs are made with chickpea flour, as well as all purpose flour, seemed interesting. Add a taste of ground cumin, cayenne pepper, plus black pepper, I just knew they would be tasty.
The batter came together so easily in the blender, and after preheating the pan in a 425 degree oven first, and then spraying it or brushing it with melted butter, all you have to do is pour in the batter and bake for 35 minutes at 400 degrees without opening the oven door.
So simple and absolutely delicious.
As David suggests, these puffs would go perfectly with a roast, but I made them and enjoyed them with softened butter.