What is socca?
It’s a very thin, savory, crepe-like pancake that is made with nutty, slighltly sweet chickpea flour. Butter adds richness, brings out the nuttiness of the chickpea flour and makes the edges of the socca crispy and golden.
- Keep your batter smooth. To avoid lumps, sift your flour (saving the pepper for after the flour is sifted), always add the wet ingredients to the dry ingredients, and strain any remaining lumps out just before adding the chives.
- Go for the gluten. Combining a small amount of all-purpose flour with the chickpea flour gives the batter a bit more gluten and elasticity for textural contrast.
- Melt down. Adding butter to the pan while the pancakes are cooking imparts a rich nutty flavor and crispiness – just be sure that the pan is hot enough to melt the butter before you toss it in.
This tool is one we find especially helpful when making this dish.
- Non-stick pan. A non-stick surface will ensure that the delicate, crepe-like socca slide easily out of the pan.
The list below includes all the equipment you’ll want to make this dish.
- Small non stick sauté pan
- Whisk or blender
- Mesh strainer
- Rubber spatula or offset spatula
- 1 1/2 cups untoasted chickpea flour
- 1/2 cup all-purpose flour
- 1 teaspoon fine salt
- 1/2 teaspoons finely ground black pepper
- 1 large egg
- 1 tablespoon extra-virgin olive oil, plus additional for cooking
- 2 cups whole milk, plus a few tablespoons extra as needed
- 1 tablespoons minced chives
- 3 tablespoons unsalted butter, cut into very small pieces
Serves: Makes 10 to 12 thin pancakes
Total Time: 1 ½ hours
Active Time: 45 minutes
- Sift garbanzo flour and all-purpose flour together into a large bowl. Whisk in salt and pepper.
- Beat egg in a large bowl. Whisk olive oil into the egg, then whisk in the milk. Stir the wet mixture into the dry mixture. Transfer to a blender and blend on the lowest speed, increasing to medium-low speed as needed, until smooth.
- Refrigerate batter for 45 minutes or overnight. The batter should be loose, similar to crepe batter and thinner than pancake batter. If it’s too thick, especially if it rested overnight, add a few tablespoons of milk as needed. Stir in the chives.
- Heat a 6-inch skillet (non-stick is best but not necessary) over medium high heat. Add enough olive oil to just coat the bottom of the pan.
- Use 2, 2 ounce ladles (for a total of 1/2 cup of batter) into the skillet, immediately tilting and twirling the pan to move the batter to the edges of the pan. The pancakes should be about 1/8 inch thick. Cook until the bottom is crispy and bubbles begin to surface and pop, about 1 to 1 1/2 minutes. Flip the pancake with either an offset spatula or rubber spatula and cook on the other side until it begins to brown, about 1 minute more. Add four small pieces of butter to the edges of the pancake to help it crisp. Remove and repeat with the remaining batter. Reheat pancake in skillet before serving.
Socca- wrapped grilled chicken with sautéed greens, feta cheese, & diced apples
For a fun family dinner, use the socca to wrap grilled and sliced chicken breasts, sautéed greens, feta cheese and diced apples.You can even let your kids assemble their own.