Used an 8" and so they were thicker than they should have been and texture was slightly off, but flavor was out of this world!
Socca (Chickpea-Flour Crêpes)
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.
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Credit: Landon Nordeman
INGREDIENTS
1 cup chickpea flour½ cup olive oil
1 ½ tbsp. minced rosemary
¾ tsp. kosher salt
¼ tsp. ground cumin
Freshly ground black pepper, to taste
INSTRUCTIONS
1. Whisk together flour, 2 tbsp. oil, 1 tbsp. rosemary, salt, and 1 cup water in a medium bowl until smooth; cover and let batter sit at room temperature for 2 hours.2. Heat broiler to high and heat a 10" cake pan under broiler for 10 minutes. Add 3 tbsp. oil to pan, and then pour in half the batter, tilting pan to spread it over bottom of pan. Broil until crisp and browned all over, about 4 minutes. Remove from oven, and sprinkle with half each the remaining rosemary, salt, cumin, and pepper; repeat with remaining oil, batter, rosemary, salt, cumin, and pepper.
 Recipe - Saveur.com){kind=link}