Socca is quite similar to the popular crepe, yet it is made with chickpeas (garbanzo beans). Best paired with savory fillings to wrap inside, or garnish with, this is a recipe that you won't forget as it brings a more hearty flavor & texture.
Serves: 3-4
Total Time: ~45 min
Ingredients
1 cup chickpea flour
1 tsp salt
1 tsp black pepper
½ teaspoon garlic powder
2 tbs olive oil + more
½ large onion
2 tsp rosemary, chopped
Optional: goat cheese
Process
Preheat broiler. 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, pepper, and garlic powder. 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.
Heat a separate pan over medium heat, pour 2 tablespoons of olive oil into it and swirl. Add the onions, rosemary, and a pinch of salt and saute until they’re golden brown, 15 minutes. Once done, place onions into a bowl and set to the side.
Take preheated pan out of the oven and swirl 1-2 tablespoons of olive oil into the pan to coat. Pour ¼ cup of the batter into the pan and quickly swirl around to cover the bottom. Quickly put it back into the the broiler.
Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots, about 2 minutes. Cut it into wedges, and top with caramelized onions and goat cheese, serve hot or warm.