This chickpea-flour crepe is amenable to many Mediterranean- or Middle Eastern-inspired toppings, including a simple yogurt sauce: Try mixing Greek yogurt with lemon zest and a touch of lemon juice (shown above) or, for something with a little spice to it, a bit of harissa.
| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 5 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 7 socca |
Ingredients
- 1 cup chickpea flour
- 1 1/4 cups water
- 1/8 teaspoon ground cumin
- 1 teaspon salt
- 1 1/2 tablespoons olive oil
- Cooking oil (canola or grapeseed)
- Extra-virgin olive oil and sea salt, to finish
- Extra-virgin olive oil and sea salt, to finish
- Desired toppings (e.g., Greek yogurt with lemon zest and juice; Greek yogurt mixed with harissa; tzatziki; hummus or olives)
Instructions
- Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
- Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
- Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.
Nutrition Facts
| Calories | 77 calorie |
| Total Fat | 4 grams |
| Sodium | 170 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 1 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
Reviews
Wonderful appetizers with tzatziki! Served for a dinner party and they were a big hit