Prep 30 mins
Cook 20 mins
I fell in love with this delicious socca recipe a while back (Socca (Provencal Savory Chickpea Pancake) - Gluten-Free) 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!
- 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)
- 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.