Socca | How to make Socca – Chickpea Crepes ~ F for France

For F I had decided on the dish much earlier. Though it took forever to finally make it. As I was talking about similar dishes among different cuisines, this dish falls under that category.
For the sixth day of ABC International under F, I have Socca of France. It’s what we can otherwise call as Chickpea-Flour Crêpes. I was surprised at how similar we have something like this in our cuisine. Only instead of baking it or making it so crispy, we make it as a pancake or Dosa type. What’s best in this is that it’s gluten free and makes a great snack.
Socca is a speciality of south-eastern French cuisine, particularly in and around the city of Nice. Its primary ingredients are chickpea flour and olive oil. After being formed into a flat cake and baked in an oven, often on a cast iron pan more than a meter in diameter, the socca is seasoned generously with black pepper and eaten while hot with the fingers. – Wiki

Socca can be served as an appetizer, or with a salad for a light meal.  I served it as a snack and we ate it just like that as it had all the spices that’s required. I referred quite a few sites and videos, just to make sure I wasn’t missing out anything. The recipe is so simple that it hardly even requires one written down. 
You could do this in both boiler or stove top. Even the stove top Socca comes out like how it is when done in broiler.
This recipe covers most of the topic in making a socca and it’s interesting to note the different methods one can use to make this delicious dish.

Socca | How to make Socca
Country : F for France
Category : Snacks or Appetizer
Preparation Time : 5 mins.
Resting Time : 2 hrs
Ingredients Needed:
Chickpea flour – 1 cup
Water – 1 cup 
Salt to taste 
Roasted ground cumin powder – 1/4 tsp
Olive oil for cooking
Freshly ground black pepper, 
Little more olive oil for garnishing
How to make Socca
In a bowl, mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let the batter rest for at least 1 & ½ or 2 hours, covered, at room temperature.
When you are ready to make the Socca, grease your pan, put it on low flame, pour the batter into your hot non stick pan.  Swirl it around so that the batter is spread evenly all over the pan.
Let it cook for 5 mins in low flame. When the bottom is done, flip on the other side as well and continue cooking for another few mins.
When the Socca is cooked, slide it on a cutting board, slice into pieces, sprinkle pepper and a drizzle of olive oil. Adjust the salt if required. 
When making in broiler, make sure you grease your baking tray.  Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

Notes:
Typically a cast-iron skillet is used, however it’s more convenient to use non-stick tart pan.
I rested the batter for about 15 mins before making it. Next time I should try letting it out for 2 hrs and check out.
However what I found that was, the ones that came to the table disappeared before I could even decide. So it really doesn’t matter in my case. Eating right out tastes awesome.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Socca | How to make Socca - Chickpea Crepes ~ F for France
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Course Breakfast, Dinner
Cuisine French
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Course Breakfast, Dinner
Cuisine French
Servings
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Rating: 0
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19 comments

  1. Yes, it is amazing how similar some of the dishes are across the world. Socca came out well and am sure it disappeared as soon as it made it to the table.

  2. Similar to our besan cheelas..chick peas are delicious on their own and anything made with these should naturally be delicious as well..I can understand the disappearing part with such a crispy dish.

  3. Some dishes cross countries and cultures. 🙂 I don't like when besan dosas are soft and thick and so loving this idea of making them crisp. Have to check out the broiler method.

  4. wow such an delicious socca 🙂 Nice to know that it is simmilar to our Indian version of cheela 🙂 LOoks very tempting dear 🙂 I wud not be surprised if they disappear in a blink of an eye 🙂

  5. Hey Srivalli!
    How are you doing?I see that you are still as active as ever here. Thank you so much for checking on me- nothing's wrong, I just seem to have lost all interest in blogging for now. I am more active on Instagram. Hopefully, I'll get back to blogging one of these days- I have still been cooking though!:)

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