Socca, a Healthy Crêpe for Vegans and Carnivores alike


I was going through my old recipes when I dis­cov­ered this deli­cious treat.  Soc­ca is pop­u­lar in the south of France, where it’s eat­en hot off the grid­dle with a cool glass of wine.  Besides the fact this recipe only requires 3 ingre­di­ents (not count­ing the salt and pep­per), it’s so easy to make.  The thin­ner you make them, the crispi­er and bet­ter they taste.

Makes 8 serv­ings


2 cups gar­ban­zo bean flour

3 Tbsp olive oil

14 cup water

12 tsp salt

pep­per to taste



1. In a blender mix flour, olive oil, water and salt until smooth.

2.  Heat a 10–12 inch cast iron skil­let to medi­um-high heat.  When pan is hot enough for a drop of water to dance on sur­face, brush gen­er­ous­ly with olive oil.  Pour enough bat­ter into skil­let until sur­face is cov­ered.  It should be as thin as a crêpe, about 18 inch thick.

3.  Sprin­kle with salt and pep­per and cook until the top is dry and bot­tom is light­ly browned.  You can use a spat­u­la to lift part of the Soc­ca to look under­neath.

4. Flip over to oth­er side and cook for about a minute.  Slide onto plate and eat while hot. You can also cut it into ran­dom-shaped pieces, which is how it’s done in France. Serve with a leafy green sal­ad and some wine.


Per serv­ing: 162 calo­ries, Fat: 8g, Cho­les­terol: 0g, Sodi­um: 19mg, Car­bo­hy­drates: 18g, Fiber: 5g,  Sug­ar: 3g, Pro­tein: 6g

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