Since I’m not eating much wheat these days (and feeling good!), I’ve been on the prowl for some new recipes. There’s a great introduction to making socca, a French crepe made from garbanzo/chickpea flour, here. It is sooo delicious and ridiculously easy to make!
Here’s how I made my first batch of socca:
- 1 cup chickpea flour
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons olive oil
- sprinkle of sage
Mix all ingredients together. Bake at 400ºF for ~45 minutes in a stoneware casserole dish (~110 square inches).
As far as the baking dish you use, you can play with the size of the dish and thickness of your batter (more or less water) to vary the thickness and consistency of your socca. It’s a good idea to use a non-stick dish though. I had hoped to flip my socca after baking for about 30 minutes like the directions from Pure2Raw said, but it stuck to the dish too much and so flipping just didn’t happen. It came out great anyway since the socca was pretty thin and i was going for a custardy middle. Also, you can throw whatever spices or even vegetables you might want in the socca – there are so many options!
Jeff said it tasted like baked hummus. If that idea appeals to you, try socca out!