Skip to main content

Socca (Chickpea Crêpes)


Socca (Chickpea Crêpes)

                                                                 *******
Serves 4 (about 8 crêpes)

Chickpea flour crêpes originated in Genoa, Italy. It goes by different names in different parts of the world. 
This popular thin crêpe version, common in Nice, France, is called “socca”, and is served piping hot on pieces of paper (it’s basically a Niçoise pancake). A thicker version is called “farinata” in Genoa, Italy.  
It is a workingman’s morning snack, usually baked in brick ovens in pizza pans.  
In Tuscany it is called “cecina”.

I’d love to go to Nice just to find whose socca I prefer: Chez Pipo on Bavastro Street (a more authentic area of the port—fewer tourists), or Vieux Nice or René Socca.

You can keep the batter for up to 4 days in the refrigerator for instant snack making, or for a quick dinner crêpe.
It is usually eaten plain as a side, but you can also use it to wrap warmed shredded meats or stews.

1 C chickpea flour
1¼ C water, more if necessary to thin the batter
1 TBL extra-virgin olive oil plus more for oiling the pan and drizzling
½ teaspoon coarse (Kosher) salt, scant
Freshly ground pepper to taste (optional)

  1. In a medium bowl, sift the chickpea flour. Slowly whisk in the water, adding more by the teaspoonfuls to make a batter the consistency of heavy cream. Whisk in olive oil, salt and pepper. Transfer the batter to a pitcher or measuring cup with a spout to make for easy pouring. 
  2. Let batter rest for an hour, but 15 minutes is okay if you can’t wait.
  3. To cook single socca, preheat a large heavy nonstick skillet, or a well-seasoned cast-iron skillet, over moderate-high heat or under the broiler. Pour in a little olive oil and swirl or use a silicone brush to coat the pan. Frizzle a few rosemary leaves in the hot oil for flavor if desired.
  4. Pour about ¼ cup of the batter into the pan and tilt the pan to coat the bottom evenly with the batter and make a pancake between 1/16-inch and 1/8-inch thick (add more water to batter if necessary).
  5. Cook until firm, blistering and starting to burn, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden. Slide onto cutting board, slice and shower with coarse salt, olive oil and pepper. Repeat with the remaining batter.

  1. To make silver dollar size pancakes, pour 2-inch circles around the edge of the pan, spaced 1/2-inch apart. Do not swirl. Cook until small holes pock the top and the bottom is browned, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden. Eat with maple syrup, honey or jam.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet