Socca

Socca is a French crepe made with chickpea flour. I found this very interesting because it is so similar to the Maharashtrian dhirdi. The big difference is that this crepe is cooked under the broiler as opposed to the stove top. The thickness of the crepe can vary and I tried different thickness. We liked the medium thickness better than the thin crepes.

I sourced the flour from Whole Foods and bought just enough for a very small batch. I used thyme and oregano along with some paprika to spice it up. The web is flooded with a lot versions of the recipe so not sure which is the original. I referred to this one and this one.

You will need (3 crepes)
1 cup chickpea/garbanzo flour
1 tsp. oregano
1 ts. thyme
paprika to taste
salt to taste
1 cup water

1 tsp. olive oil

In a bowl add all the dry ingredients along with the water. Whisk to make a batter. Keep it aside for 30-45 minutes.

Place an iron skillet on the top rack of the oven and switch on the broiler. Once the oven is heated take the pan out with a mitten and place it on the stove top. Add a ladle of batter and swirl the pan to coat. Drizzle a few drops of oil along the sides.

Place the pan back in the broiler and let the crepe cook for about 5 minutes. Watch the broiler to prevent burning. When the top is cooked flip it over and cook the other side.

When both sides are cooked take the pan out of the oven. Slide the socca out to a plate and repeat for the remaining batter. I enjoyed eating this crepe on its own.

Enjoy!

This is my entry for week three, day three of BM #64 for the theme European cuisine (French). Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64.