Saveur

Photo: Antoine Bootz

(Socca)

SERVES 6

The chickpea–flour crêpe called socca is a classic of Niçoise cuisine.

2 1⁄4 cups chickpea flour
1⁄4 cup extra-virgin olive oil, plus 3 tbsp.
1 tbsp. salt
Finely ground black pepper

1. Whisk together chickpea flour, 2 cups water, 1⁄4 cup of the oil, and salt in a medium bowl.

2. Preheat broiler and coat a 12" skillet with remaining 3 tbsp. olive oil. Pour batter into skillet and place it under broiler, shaking pan for a few seconds. Broil for 4 minutes, then lower oven to 450° and bake for 6–8 minutes. Cut into irregular slices; dust with pepper.

This article was first published in Saveur in Issue #8