Black Garlic and Toasted Cumin Sausage in Garbanzo Crêpe

This one turned out in need of a little something ... thankfully we added a little leftover balsamic gastrique and then we were very pleased with the results. Toast the cumin, grind in morter & pestle, combine 6 cloves black garlic (minced) with 1/2 ground pound pork & 1/2 pound ground veal, and a dash of kosher salt. Form into links, saute in a little olive oil. The crepe batter was 1 cup garbanzo bean flour, 1/4 cup bread flour, 2 eggs, 1 cup of milk, water to thin, salt, black pepper. The batter should be thin for a proper crêpe.

From gastronomic guesswork
The acidic sweetness of the gastrique saved this one from relative obscurity. Not sure I'll make this dish again, but the crêpe turned out well.


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