Socca Chickpea Flour Crepe Recipes

SOCCA (CHICKPEA FLOUR CREPE)

Socca (Chickpea Flour Crepe) image

I fell in love with this delicious socca recipe a while back (Recipe #189571) and have continued experimenting. This version stems from Moosewood's "Sundays at the Moosewood Restaurant" where it's described as a street food on the Cote d'Azur. These crepes are much thinner than the other version and do not contain onions, which makes them better for rolling or filling if that is what you would like to do. It uses a blend of flours and cooks on the stove top. I haven't tried using GF flour yet, but plan to. Great picnic food. Delicious!

Provided by magpie diner

Categories European

Time 50m

Yield 12 crepes

Number Of Ingredients 8

Ingredients

1/2 teaspoon dried rosemary (or sub 1/4 tsp dried thyme)
2 tablespoons olive oil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups warm water
1 cup unbleached flour (regular wheat or maybe a gluten free blend)
1 cup chickpea flour
extra oil (for frying)

Steps:

Gently heat the dried rosemary (or thyme) in the olive oil for a few minutes on low heat. Set aside and allow to cool for a few minutes. If using rosemary, pour the oil through a strainer and reserve (not necessary if using thyme).
Mix the flours together with the salt and pepper. Add the water and beat with a whisk until the batter is smooth. Beat in the rosemary/thyme oil and allow to sit for 20 minutes.
Heat a small cast-iron skillet or crepe pan over medium heat. Oil lightly. Pour about 1/4 cup batter into the pan, tipping so that the batter thins out to about a 6" circle. Cook for about 30 seconds until the crepe is golden-brown on the botton. With a spatula, flip the crepe over and cook another 10-15 seconds. Remove the crepe onto a plate and continue until all of the batter is used up.
You should have enough batter to make one dozen crepes. Cover the crepes with a cloth until ready to use.

Nutrition Facts : Calories 87.8, Fat 2.9, SaturatedFat 0.4, Sodium 199.9, Carbohydrate 12.4, Fiber 1.1, Sugar 0.9, Protein 2.8

CHICKPEA SOCCA

Chickpea Socca image

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.

Provided by Food Network

Time 2h35m

Yield 7 socca

Number Of Ingredients 9

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)

Steps:

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.

SOCCA

Socca image

Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 cup chickpea flour
1 cup water
2 tablespoons extra virgin olive oil, divided
3/4 teaspoon salt
Optional toppings: Za'atar seasoning, sea salt flakes, coarsely ground pepper and additional extra virgin olive oil

Steps:

In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.

Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SOCCA (FARINATA)

Socca (Farinata) image

This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.

Provided by Mark Bittman

Categories easy, appetizer

Time 45m

Yield 4 to 6 appetizer servings

Number Of Ingredients 6

Ingredients

1 cup chickpea flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced
2 teaspoons chopped fresh rosemary

Steps:

Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams

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