French · Starter · Easy
Socca
A giant chickpea flour pancake from Nice, blistered under high heat and eaten hot with black pepper. Naturally gluten free.
The whole recipe in 60 seconds
Socca, in 5 ideas
- The batter rest hydrates the chickpea flour and removes any raw beany taste.
- A truly hot pan is what creates the signature blistered top.
- Socca goes from perfect to burnt under the broiler in under a minute, so watch it.
- In Nice it is sold as street food, eaten out of paper while still too hot to hold.
- Top with caramelized onions or tapenade to make it a meal.
What you need
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 3 tbsp olive oil, plus more for the pan
- 3/4 tsp salt
- 1/2 tsp black pepper, plus more for serving
- 1/2 tsp ground cumin (optional)
How to make it
Directions
- Whisk the chickpea flour, water, olive oil, salt, pepper, and cumin until smooth. Rest 30 minutes.
- Place a cast iron skillet under the broiler on high for 5 minutes until screaming hot.
- Carefully oil the hot pan, pour in a thin layer of batter, and broil 5 to 7 minutes until blistered and set with charred spots.
- Slide onto a plate, drizzle with olive oil, and shower with black pepper.
- Cut into wedges and eat immediately, while the edges are still crisp.
Money saver. Chickpea flour (besan) is cheapest at Indian grocery stores, often half the price of health food stores.