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Early Summer Socca

Socca is a traditional crepe-like delight hailing from the south of France – Nice, to be exact – made from chickpea flour (sometimes called besan or gram flour). Gluten-free, vegan, and full of fiber, socca is an excellent alternative to white flour tortillas, pizza dough, crepes, or flatbreads. They are also incredibly versatile! I used mine to make a delicious sandwich by folding my socca in half and filling the inside with my favorite ingredients. In this menu’s case, I love it as a base for the Miso Pea Spread, roasted asparagus and fennel salad, with a sprinkle of the hemp seed parmesan. Socca is a filling and nourishing dish that you can enjoy any season with any topping!

Early Summer Socca


  • 1 cup / 125g chickpea flour aka gram flour / besan flour
  • 1 ¼ cups / 310ml water
  • ¾ tsp. fine sea salt
  • ½ tsp. freshly cracked black pepper to taste
  • 3 Tbsp. melted ghee or coconut oil


  • In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and melted oil. Let sit, covered, for as many hours as possible (making this before you leave the house in the morning is perfect for making socca for dinner), but at least 30 minutes.
  • In a large saucepan over high heat, melt a knob of coconut oil or ghee. When the pan is very hot, pour batter in a steady stream until it reaches the edges of the pan. Cook for 5-8 minutes until there are bubbles forming on the surface and the batter turns from shiny to opaque (you know that the pancake has set at this point). Flip the socca, or set it a few inches below your broiler for a couple minutes, just long enough for it to brown. Remove from pan and cover with a clean tea towel, or keep warm in the oven until ready to serve.
  • Serve with the Miso Pea Spread, Hemp Seed Parmesan, Roasted Asparagus.


Makes 4 
*If you eat eggs and the batter is sticking / not holding together once cooked I’d recommend adding a beaten egg to the batter to help bind.