This roasted chickpea crepe is a famous specialty from Nice. The batter is baked on large copper pans in wood-fired ovens and was orginally sold by vendors to hungry workers as a cheap breakfast meal. Today it is a popular snack or starter to a meal.
Socca Niçoise au Four
Course: BreadsCuisine: FranceMakes 3 or 4 servings
This roasted chickpea crepe is a famous specialty from Nice. The batter is baked on large copper pans in wood-fired ovens and is a popular snack or starter to a meal.
Ingredients
Chickpea flour — 1 cup
Water — 1 to 1 1/2 cups
Olive oil — 4 tablespoons
Salt — 1 teaspoon
Fresh cracked pepper
Directions
- Preheat oven to 450 degrees F and place a large cast-iron skillet or pizza pan in the oven to get it hot.
- Whisk together the chickpea flour, water, 2 tablespoons of the olive oil and salt. The batter should be smooth and have the consistency of heavy cream. Set aside to rest for about 10 minutes.
- Add the remaining 2 tablespoons of olive oil to the bottom of the skillet or pizza pan and wipe it around with a paper towel to coat the bottom evenly. Pour about 1/8-inch of the the batter into the pan and turn to spread the batter evenly over the bottom.
- Place in the hot oven and bake until the top is nicely browned and charred in a few places, about 10 minutes. Removed to a cutting board and repeat with the remaining batter.
- Cut into squares or wedges, sprinkle with fresh cracked pepper and serve immediately with a glass of chilled rosé wine.
Socca Niçoise Notes and Variations
- A cast-iron skillet or pizza pan works nicely, but you can try using a regular baking pan instead.
- Stir some thinly sliced onions or a little fresh rosemary or thyme leaves into the batter.
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