Like crepes? Than you’re going to love socca. This thin chickpea flour pancake hails from Nice, but it’s rarely seen outside the South of France (except in Genoa where’s it called a farinata), and we think it merits wider recognition. Add a flavorful filling—we like it with a dollop of fresh goat cheese and lots of freshly ground black pepper—fold it up, and polish a few off for a delicious snack.
- 2 cup chickpea flour
- 2 cup cold water
- 1⁄4 cup olive oil, plus extra for cooking
- 2 tsp chopped fresh rosemary
- 1⁄2 tsp Kosher salt
- 1⁄2 tsp freshly ground black pepper
Combine all ingredients in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thickens slightly, about 5 minutes; do not overmix. Cover and rest in the refrigerator at least hour.
Heat a large nonstick pan over medium heat. Once the pan is hot, add about 1 teaspoon olive oil and swirl it around to coat the pan. Add 1/4 cup batter and quickly rotate the pan to spread evenly (so it’s thin like a crepe).
Cook about 3 minutes, or until socca is slightly brown on the edges. Run a spatula underneath to loosen socca from the pan, and remove from heat. Repeat with remaining batter.
Season with freshly ground black pepper and serve.