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.

Chickpea-Flour Crêpes (Socca)
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.
Yield: serves 4-6

Ingredients

  • 1 cup chickpea flour
  • 12 cup olive oil
  • 1 12 tbsp. minced rosemary
  • 34 tsp. kosher salt
  • 14 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.