Socca: Chickpea Flour Crepe

 In Cravings, Gluten Free, Recipes, Vegetable Dishes

Makes about 5 Socca

Made with chickpea flour, Socca is a savory crepe that is popular in southern France. Simple to prepare, this gluten free treat can provide a great cooking activity for parents and children, and can also be a quick fix for busy families. You can use Socca to make a wrap, or pile it high with your favorite toppings, like stir fry vegetables, to make it a part of satisfying meal.
Socca batter:
1 1⁄2 cup chickpea flour
1⁄4 teaspoon sea salt
1⁄4 teaspoon turmeric
1 1⁄2 cup water
3 tablespoons olive oil
more olive oil for panfrying

  1. In medium bowl, whisk chickpea flour, sea salt and turmeric. Add water and
    olive oil, whisk well until combined and smooth.
  2. Prepare cast iron or ceramic based non-stick skillet by heating over medium
    heat.
  3. Add about 2 teaspoons olive oil, spread evenly on the surface of the pan. Add
    about 1⁄2 cup batter to skillet, tilting skillet to coat bottom evenly. Reduce heat
    to medium-low, cook until crisp at the edges and golden brown on the bottom
    for about 3-5 minutes.
  4. Flip Socca and continue to cook until second side is golden brown, about 2
    minutes.
  5. Transfer to a plate and repeat steps 3 and 4 to make more Socca, working with
    2 teaspoons olive oil and 1⁄2 cup batter at a time.


    Chef’s tip: You can jazz up Socca with adding spices or herbs in batter. I recommend trying with cumin powder and a little black pepper, and also with provincial herbs.
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