Sunday, April 3, 2011

Recipe 8: salad as a meal challenge

Chickpea flour crepes: Socca

When first flipping through Salad as a Meal, this recipe immediately piqued my interest. Don't ask me what this has to do with salad, but the idea of a chickpea pancake sounded delicious. The recipe is just chickpea flour, sea salt, water, and olive oil, cooked in a 450 degree oven. The batter is very thin, like crepe batter, or heavy cream.  


This recipe is totally vegan and gluten free, so, you know... that's good for a lot of people out there. Besides being accommodating to people with dietary restrictions, it certainly went well with a simple green salad since it was both hearty and filling. I will definitely make this again, as I pretty much LOVED it. 


I think I was initially drawn to the recipe because it reminded me of this NY Times Minimalist video from a couple years ago. To be clear, Patricia Wells recipe is cooked in an oven, and is different from its Spanish counterpart demonstrated by Mark Bittman in the video below. Both recipes, however, are chickpea flour crepes.

4 comments:

  1. I also adore Socca. I lived in the south of France near Nice and would always order it as a walk around food when shopping. Delicious!

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  2. I've never had Socca before, but now I want to try making it!

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  3. What kind of pan did you use? Do you think a cast iron skillet would work?

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  4. I made this before I left for vacation and plan to use Patricia's recipe for my class (on crepes) this month. We did a few batches in steel crepe pans, a stell paella pan (only because they are similar size as traditional socca pans)and also in cast iron. Steel worked best for me in the oven. (And I too love the Minimalist's recipe, albeit different and similar to the Italian style of socca)

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