Socca is the perfect pantry meal. Take anything you have lurking in the back of your fridge, lay it atop one of these simple chickpea flour crêpes, and voila! Suddenly you have a very fancy-looking dish with very little effort (or fresh ingredients). One of my standby topping combos are caramelized onions and kale. I add a handful of sprouts if I have them and a swipe of yogurt mixed with dill and lemon. Looks impressive but in reality, it’s a real clean-out-the-fridge deal.
Socca is seriously easy to make, so I always have chickpea flour on hand for those times when “there is nothing to eat”. I usually make a big batch at once, then keep leftovers in the fridge or freezer for wraps or pizza bases when the mood strikes. If you need a change up from grains-grains-grains, socca is your new best bud. Here’s how to make it!
- 1 cup / 125g chickpea flour aka gram flour / besan flour
- 1 ¼ cup / 310ml water
- ¾ tsp. sea salt
- ½ tsp. freshly cracked black pepper to taste
- 3 Tbsp. melted ghee or coconut oil optional
- In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and melted oil. Let sit, covered, for 30 minutes, up to 8 hours.
- In a large skillet over high heat, melt a knob of coconut oil or ghee. When the pot 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 and cook it just long enough for it to turn golden on the underside.
- Remove from pan and cover with a clean tea towel, or keep warm in the oven until ready to serve. Enjoy!