Socca is a savory crepe made from chickpea flour. It tastes delicious and is a perfect canvas for any variety of toppings.
Red pepper flakes
1. Measure 1/2 cup chickpea flour and water, add to a bowl with salt and 1 Tb olive oil. Mix together until a batter is formed. Add spices (this is where you get creative giving flavors to the batter). Try: cumin, red pepper flakes, rosemary, turmeric, thyme, lemon zest, curry powder, fennel seeds…anything will work! Let the batter sit (most recipes say for at least 30 minutes but do what you can). *These measurements created about 6 6” soccas*
2. Sautee onion, garlic, red peppers then add cilantro. Put to side.
3. Cook eggs: I likes scramble for this but you could do any version that you like. (Don’t use eggs if you want this to be vegan, obv.)
4. Heat pan and add a small amount of oil. Then pour batter into the pan and move pan around to spread the batter. Use your crepe making skills for this. 😉 After I flipped it, I added za’atar to the top side while the bottom cooked. *Thanks Tal!*
5. Assemble and eat!
Shout out to Lori for introducing me to socca; we made it with sauteed mushrooms, Italian parsley, and Gruyère: that was bomb!