Socca, in my opinion, is one of the best kept little secret gems in the world of gluten free cooking and healthier options. Socca is a street food from the South of France, that is so simple to make it is almost mind blowing, consisting of just chickpea flour, olive oil, water, and seasoning. It makes a healthy crepe for breakfast, lunch, or a light dinner, or it can be made a little thicker, and cooked longer for a pizza crust or flatbread effect. The trick is in not trying to flip it over, but instead, letting it cook through from one side.
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socca with dijon & fresh vegetables
1 cup chickpea (garbanzo bean) flour
1 cup water
1 1/2 tbsp. olive oil, plus extra for cooking
1/2 tsp.
salt
1 tsp. herbes de provence
Suggested Toppings: Dijon mustard, baby spinach, sautéed mushroom, fresh tomato, sautéed zucchini, garlic, steamed snow peas, sprouts, artichoke hearts, roasted eggplant, caramelized onion, roasted fennel, fresh herbs, truffle oil, olive oil, nutritional yeast
Mix the chickpea flour, water, olive oil, salt, and herbes de provence in a mixing bowl. Let mixture sit for at least 30 minutes. Preheat oven to high broil setting. Brush some olive oil or spray some olive oil spray into an oven proof skillet or sauté pan, about medium sized, and heat on the stovetop on high. When the oil gets hot, use a medium to large ladle to ladle some of the socca batter into the pan, and swirl the pan so it creates a crepe in the pan. Cook on the stove top until you start to see bubbles forming on top. Move the pan into the broiler, and broil until the top starts to brown. Remove from oven using a good oven mitt, and slide the crepe out of the pan, using a spatula, if needed. Repeat this process until all the batter is used up.
Spread some dijon mustard onto the crepe, then your desired toppings. This can be enjoyed two ways: 1) make the crepe thicker and cook until it is firm, so that with the toppings it can be sliced like a pizza, or 2) make it thinner and softer like a traditional crepe, and then fold it over the toppings and eat with a fork. Get creative and use tomato sauce, white sauce, or even poultry or shellfish if you aren’t keeping it vegan.
socca with dijon & fresh vegetables
Ingredients
- 1 cup chickpea flour aka garbanzo bean flour
- 1 cup water
- 1 1/2 tbsp. olive oil plus extra for cooking
- 1/2 tsp. salt
- 1 tsp. herbes de Provence
- herbes de Provence
Instructions
- Mix the chickpea flour, water, olive oil, salt, and herbes de provence in a mixing bowl. Let mixture sit for at least 30 minutes.
- Preheat oven to high broil setting. Brush some olive oil or spray some olive oil spray into an oven proof skillet or sauté pan, about medium sized, and heat on the stovetop on high. When the oil gets hot, use a medium to large ladle to ladle some of the socca batter into the pan, and swirl the pan so it creates a crepe in the pan.
- Cook on the stove top until you start to see bubbles forming on top. Move the pan into the broiler, and broil until the top starts to brown. Remove from oven using a good oven mitt, and slide the crepe out of the pan, using a spatula, if needed.
- Repeat this process until all the batter is used up.
- Spread some dijon mustard onto the crepe, then your desired toppings. This can be enjoyed two ways: 1) make the crepe thicker and cook until it is firm, so that with the toppings it can be sliced like a pizza, or 2) make it thinner and softer like a traditional crepe, and then fold it over the toppings and eat with a fork. Get creative and use tomato sauce, white sauce, or even poultry or shellfish if you aren't keeping it vegan.