Chickpea-Flour Crêpes (Socca)

Socca
Matt Taylor-Gross

This rosemary-scented chickpea-flour crepe 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.