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 naturally gluten-free, 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 (note: 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 about 1 teaspoon of olive oil. So easy.
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 5-10 minutes while you prepare the toppings. Feel free to add in other seasonings, like spices or fresh herbs (rosemary is my favorite). - Preheat the pan.
Grease a small, well-seasoned cast-iron pan or non-stick pan with a touch of oil and set over 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 5-10 minutes while you prepare the toppings. Feel free to add in other seasonings, like spices or fresh herbs (rosemary is my 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 15 to 20 minutes, or until the socca is firm and the edges set. Remove from the oven and, once cooled a bit, cut into wedges.
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 Tomatoes
Tomato Sauce / Mozzarella / Fresh Basil
Hummus / Sautéed Greens / Eggs / Tahini Sauce
Wild Mushroom / Spinach / Eggs / 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.
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