Socca, a Healthy Crêpe for Vegans and Carnivores alikePosted by Anna-Lisa Finger on Jan 22, 2012 in Entrees, Recipes, Vegan Recipes | 0 comments
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
2 1/4 cup water
1/2 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 1/8 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