Socca (chickpea flour crepe) is the magic recipe you need! Made with 2 ingredients (plus water & salt) it’s grain-free, vegan & gluten-free.
It’s been a wild and wacky day, so my original posting plans were obliterated by a slew of tiny errands and must-dos. In particular, I spent too much time teaching myself some advanced pilates tricks with the latex band (to share with my class). Think Elmer Fudd meets Cirque de Soleil.
But in between the teaching, grading, recipe testing, and a trip to the park with the Nickster, I was scheming about dinner. Once I settled on an easy option, I decided it was absolutely post-worthy.
On tonight’s menu? A simple tomato soup, recipe courtesy of my mother. It’s dreamy. And my contribution? Socca, a chickpea flour crepe that, although unfamiliar to many of you, is going to WOW all of you.
What is Socca?
Socca hails from the south of France (Provence) and can best be described as a cross between is a cross between an omelet and pancake (or flatbread). It is unbelievably delicious, naturally gluten-free & vegan, and also the easiest bread you could ever hope to make.
What Ingredients are Needed to Make Socca?
Ready for the ingredients list? You’ll need some water, but other than that, this is what you need:
I kid you not. Salt is optional/adjustable to your tastes and needs. Herbs and spices can be added, too, it’s all up to you.
How to Make Socca (Chickpea Flour Flatbread)
Making socca is as simple as gathering the ingredients.
Begin by making a batter. Whisk together the chickpea flour, olive oil, optional salt and water , being sure to break up any lumps in the flour (you can also do use a blender, food processor or hand blender).
Next, walk away. 30 minutes minimum, or cover and refrigerate the batter for up to a day before cooking. Trust me when I tell you it is worth the wait: the longer you wait, the creamier the results.
Cooking the socca is about as easy as mixing the batter. Position an oven rack 6 inches from the broiler and preheat the oven to 450F; place a cast iron skillet into the oven so that it becomes very hot.
Add some olive oil to the skillet, followed by the batter, and let the socca cook (on that top rack) for about 7 to 9 minutes until the surface appears set and the edges are pulling away form the sides of the pan (and beginning to brown). You’re almost done.
Now, switch the oven from bake to broiler (set it on high); keep the socca in the same place. Broil, checking every minute or so, until the edges turning a darker golden brown and some golden brown spots appear on the surface of the socca, too. You can go for more or less broiled/browned, it’s up to you!
And that’s it! Simply cut into wedges and serve! Enjoy it as a bread (umm, with the aforementioned tomato soup, for example :)), a nourishing snack, a sophisticated appetizer, or drizzle with honey and enjoy with fruit for breakfast. It is easy to re-warm leftovers, in the microwave, or in a skillet on the stovetop.
You can add spices, chopped herbs, or any other flavoring you like to the socca. It also makes an incredible, super-simple pizza crust. In other words, add this to your go-to, foolproof recipe file.
Have fun making this everyone! I know you will love it.