Socca | How to make Socca - Chickpea Crepes ~ F for France

Published: Sep 5, 2014 · Modified: Apr 23, 2022 by Srivalli · 19 Comments

For F I had decided on the dish much earlier. Though it took forever to finally make it. As I was talking about similar dishes among different cuisines, this dish falls under that category.

For the sixth day of ABC International under F, I have Socca of France. It’s what we can otherwise call as Chickpea-Flour Crêpes. I was surprised at how similar we have something like this in our cuisine. Only instead of baking it or making it so crispy, we make it as a pancake or Dosa type. What’s best in this is that it’s gluten free and makes a great snack.

Socca is a speciality of south-eastern French cuisine, particularly in and around the city of Nice. Its primary ingredients are chickpea flour and olive oil. After being formed into a flat cake and baked in an oven, often on a cast iron pan more than a meter in diameter, the socca is seasoned generously with black pepper and eaten while hot with the fingers. - Wiki

Socca can be served as an appetizer, or with a salad for a light meal. I served it as a snack and we ate it just like that as it had all the spices that’s required. I referred quite a few sites and videos, just to make sure I wasn't missing out anything. The recipe is so simple that it hardly even requires one written down.

You could do this in both boiler or stove top. Even the stove top Socca comes out like how it is when done in broiler.

This recipe covers most of the topic in making a socca and it's interesting to note the different methods one can use to make this delicious dish.

Socca | How to make Socca

Country : F for France

Category : Snacks or Appetizer

Preparation Time : 5 mins.

Resting Time : 2 hrs

Ingredients Needed:

Chickpea flour - 1 cup

Water - 1 cup

Salt to taste

Roasted ground cumin powder - 1/4 tsp

Olive oil for cooking

Freshly ground black pepper,

Little more olive oil for garnishing

How to make Socca

In a bowl, mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let the batter rest for at least 1 & ½ or 2 hours, covered, at room temperature.

When you are ready to make the Socca, grease your pan, put it on low flame, pour the batter into your hot non stick pan. Swirl it around so that the batter is spread evenly all over the pan.

Let it cook for 5 mins in low flame. When the bottom is done, flip on the other side as well and continue cooking for another few mins.

When the Socca is cooked, slide it on a cutting board, slice into pieces, sprinkle pepper and a drizzle of olive oil. Adjust the salt if required.

When making in broiler, make sure you grease your baking tray. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

Notes:

Typically a cast-iron skillet is used, however it’s more convenient to use non-stick tart pan.

I rested the batter for about 15 mins before making it. Next time I should try letting it out for 2 hrs and check out.

However what I found that was, the ones that came to the table disappeared before I could even decide. So it really doesn't matter in my case. Eating right out tastes awesome.

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