Socca - Chickpea Flour Crepes
2 cups chickpea flour
2 cups water
4 tbsp olive oil, plus extra for coating pan
1 tsp salt
1/4 cup creme fraiche
1 tbsp (or more) chives, snipped with scissors
salt and fresh pepper
Preheat oven to 450.
Whisk the flour and water in a large measuring cup with a spout. Add the salt and oil and whisk until smooth (use a sieve if there seems to be some lumps). Coat a 12-inch skillet (preferably a non-stick one) with oil so that it very thinly covers the bottom. Heat the pan in the oven at 450 until the oil is hot, about 4 minutes (if using a cast iron skillet, it may take longer). Take the pan out of the oven, pour the batter in so that it's about 1/4 inch thick and swirl around so that it is covering the bottom of the pan. Cook in the oven for about 5 minutes. Remove from oven, transfer to a cutting board with a spatula. Sprinkle with salt and pepper and cut into 4 wedges. Transfer to your serving platter and dollop each with creme fraiche and sprinkle with chives. Serve warm.
Note: This is much more simple than making French crepes because these are a bit thicker and not as delicate. They are absolutely delicious. Chickpea flour can be purchased at any Indian grocery store or Whole Foods (it's chickpea and fava flour). You can do any filling you want in these crepes. We've filled ours with smoked salmon, creme fraiche and dill and gruyere, grilled mushrooms and ham. They are also good just plain! Your guests will LOVE these!
One more thing - I've used a non-stick pan and a cast iron skillet. The crepe in the non-stick one worked well but the one using the cast iron skillet really seemed to stick.
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