How to Make Socca (+ My Favorite Toppings!)

Socca is a thin pancake traditionally from Nice, made from chickpea flour that pairs well with all the things. I like to think of it as a healthy pizza crust (socca pizza anyone?), but you can use it as a tortilla substitute or even as a bread for rustic sandwiches. Not only is it simple (three ingredients!), but it's also packed with fiber and protein and takes just a few minutes to make. I'm sold.

How to Make Socca

There are two ways to cook socca, but both require a cast-iron pan (or non-stick pan, but it must be ovenproof for the oven method). For one or two servings, I like the stovetop method because it's faster, but if you're making several servings (hello, meal prep!) go for the oven method.


For the socca "recipe" think: one, one, one.

1 cup of chickpea flour + 1 cup of water
+ 1 tablespoon of olive oil + salt


A quarter of a cup (1/4) of chickpea flour is one serving, so 1 cup of chickpea flour makes four servings. To make a single socca, simply keep the 1:1 ratio the same by mixing together 1/4 cup of chickpea flour with 1/4 cup of water and little less than 1 teaspoon of olive oil. Easy breezy.

STOVETOP METHOD (FOR 1-2 SERVINGS)

  • Mix. Whisk together the chickpea flour, water, oil, and salt in a bowl until smooth and let rest for 5 minutes*. Feel free to add in other seasonings, like spices or fresh herbs (rosemary is our favorite).
  • Preheat the pan. Grease a small, well-seasoned cast-iron pan with a touch of oil and set over a moderately high heat.
  • Cook. Once hot, pour in about ¼ cup of the batter (1 serving's worth) and swirl around to cover the pan. Lower the heat a bit and cook for 3-4 minutes until the bottom is crispy and top is almost set and then flip, cooking for 1-2 minutes more until golden brown.
  • Repeat if making more than 1 serving. Repeat for the remaining servings.
     

OVEN METHOD (FOR 3 OR MORE SERVINGS)

  • Preheat the oven and the pan. Put a well-seasoned 12-15 inch cast-iron pan in the oven and preheat the oven to 450 degrees F.
  • Mix. Whisk together the chickpea flour, water, oil, and salt in a bowl until smooth and let rest for 5 minutes*. Feel free to add in other seasonings, like spices or fresh herbs (rosemary is our favorite).
  • Cook. Once the oven is preheated, carefully (!) remove the pan, drizzle a little olive oil into the pan to grease it, and swirl. Pour the batter into the pan and bake for 10 to 15 minutes, or until the socca is firm and the edges set. Remove from the oven and, once cooled a bit, cut into wedges.

*To make the chickpea flour easier to digest, allow the chickpea flour and water mixture to sit, covered, for several hours before cooking.

Some Favorite Toppings

Pear / Arugula / Parmesan

Apple / Leek / Mushroom / Chicken Sausage

Hummus / Avocado / Za'atar

Fresh Fig / Blue Cheese / Prosciutto

BBQ Chickpeas / Spring Mix / Vegan Ranch

Asparagus / Fingerling Potato / Goat Cheese

Pesto / Ricotta / Cherry Tomato

Wild Mushroom / Spinach / Egg / Truffle Salt

Blueberry / Corn / Rosemary / Goat Cheese

Grassfed Butter / Maple Syrup / Pecans / Cinnamon

Storage and Meal Prep Tips

If you're making several servings of socca for prep-ahead meals, use the oven method. Simply cut the socca into wedges and store in the fridge (without the toppings!) in an airtight container until ready to eat. Lightly toast or reheat the socca right before eating and top with desired toppings.

Socca can also be frozen! Simply store in the freezer in an airtight container and then toast in a toaster oven or regular oven to thaw.

Ally Milligan3 Comments