Aug 31, 2007

Chickpea-flour Crêpe

Credit: 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

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Ratings & Reviews (1)

by SARAHLEVINESIMON on 2011-02-22

I find that I need to mix in unbleached white flour to make this recipe work.
http://www.youtube.com/watch?v=uSJs9EEzJnA

Chickpea-flour Crêpe Reviewed by SARAHLEVINESIMON on Jan 6. I find that I need to mix in unbleached white flour to make this recipe work.
http://www.youtube.com/watch?v=uSJs9EEzJnA Rating: