It’s been a wild and wacky day, so my original posting plans were obliterated by a slew of tiny errands and must-dos. In particular, I spent too much time teaching myself some advanced pilates tricks with the latex band (to share with my class). Think Elmer Fudd meets Cirque de Soleil.
But in between the teaching, grading, recipe testing, and a trip to the park with the Nickster, I was scheming about dinner. Once I settled on an easy option, I decided it was absolutely post-worthy.
On tonight’s menu? A simple tomato soup, courtesy of 101 Cookbooks. It’s dreamy. And my contribution? Socca, a chickpea flour crepe that, although unfamiliar to many of you, is going to WOW all of you.
Socca is a cross between a crepe and a flatbread. It is unbelievably delicious, naturally gluten-free & vegan, and also the easiest bread you could ever hope to make.
Ready for the ingredients list?
(1) Chickpea flour
(3) Olive oil
I kid you not. Whisk the ingredients together , being sure to break up any lumps in the flour (you could use a blender, food processor or hand blender here, just to be sure). Next, walk away. 30 minutes minimum, or cover and refrigerate it for up to a day before cooking. Trust me when I tell you it is worth the wait: it will be extra creamy the longer it sits.
Cooking the socca is about as easy as mixing the batter. Position an oven rack 6 inches from the broiler and preheat the oven to 450F; place a cast iron skillet into the oven so that it becomes very hot.
Add some olive oil to the skillet, followed by the batter, and let the socca cook (on that top rack) for about 7 to 9 minutes until the surface appears set and the edges are pulling away form the sides of the pan (and beginning to brown). You’re almost done.
Now, switch the oven from bake to broiler (set it on high); keep the socca in the same place. Broil, checking every minute or so, until the edges turning a darker golden brown and some golden brown spots appear on the surface of the socca, too. You can go for more or less broiled/browned, it’s up to you!
And that’s it! Simply cut into wedges and serve! Enjoy it as a bread (umm, with the aforementioned tomato soup, for example :)), a nourishing snack, a sophisticated appetizer, or drizzle with honey and enjoy with fruit for breakfast. It is easy to re-warm leftovers, in the microwave, or in a skillet on the stovetop.
You can add spices, chopped herbs, or any other flavoring you like to the socca. It also makes an incredible, super-simple pizza crust. In other words, add this to your go-to, foolproof recipe file.
Have fun making this everyone! I know you will love it.
- 1 cup chickpea flour
- 1 cup PLUS 2 tablespoons warm water
- 3 tablespoons olive oil, divided
- ½ teaspoon fine sea salt
- In a medium bowl, whisk together the chickpea flour, warm water, HALF of the olive oil, and the salt until blended and perfectly smooth (break up any small lumps).
- Cover and let batter stand at room temperature for at least 30 minutes (or refrigerate for up to 24 hours).
- When ready to cook, position oven rack to 6 inches below broiler. Preheat oven to 450F. Place a 9-inch or 10-inch cast iron skillet on the top rack.
- When the oven reaches 450F and the skillet is very hot, add the remaining oil; let heat for 30 seconds, then add the batter. Cook for 7 to 9 minutes until set and the socca is pulling away for the edges of the pan.
- Keep the skillet in the oven. Switch the oven setting to Broil (HIGH). Broil for 1 to 4 minutes, checking regularly, until dark golden brown at edges and browned in spots on the surface of the socca.
- Remove from oven (be careful skillet will be very hot) and cut into wedges. Serve warm.
Warm water: Warm water is not essential, but it will make it much easier to blend the batter and break up any lumps or bumps.