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.
Socca is the easiest bread you could ever hope to make! Only 2 ingredients (besides water and sat), it is naturally vegan, gluten-free, grain-free, and extremely versatile (snacks, appetizers, breakfast, side-dish).
Cover and let batter stand at room temperature for at least 30 minutes (or refrigerate for up to 24 hours).
When ready to cook, position oven rack to 6 inches below broiler. Preheat oven to 450F. Place a 9-inch or 10-inch cast iron skillet on the top rack.
When the oven reaches 450F and the skillet is very hot, add the remaining oil; let heat for 30 seconds, then add the batter. Cook for 7 to 9 minutes until set and the socca is pulling away for the edges of the pan.
Keep the skillet in the oven. Switch the oven setting to Broil (HIGH). Broil for 1 to 4 minutes, checking regularly, until dark golden brown at edges and browned in spots on the surface of the socca.
Remove from oven (be careful skillet will be very hot) and cut into wedges. Serve warm.
Storage: Store the cooled socca wedges in an airtight container in the refrigerator for up to 1 week. Rewarm for 15 to 30 seconds in the microwave, or in a hot skillet on the stovetop. Warm water: Warm water is not essential, but it will make it much easier to blend the batter and break up any lumps or bumps.
Zucchini Soccatas (chickpea flour omelets) | power hungry
Wednesday 12th of August 2020
[…] may have tried my socca recipe, or chocolate mocha socca, or perhaps this may be the first time you have ever read about socca. […]
Wednesday 29th of April 2015
Thank you so much, Melissa!
Monday 27th of April 2015
This recipe is wonderful... especially now that my family is no longer eating grains.
I have tried other socca recipes, and I always return to yours, it is perfect, thanks Camilla.
Friday 31st of October 2014
Thanks so much for your kind note! Glad you love this recipe as much as I do!
Monday 27th of October 2014
Oh, Camilla! I make this recipe almost every week, for bread, as a pizza base, snacks. I first heard about socca on your blog, now I see it showing up everywhere. Thanks for sharing this wonderful recipe!