Socca (Chickpea-Flour Crêpes)

By JimMac

This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.

Ingredients

• 1 cup chickpea flour
• 1/2 cup olive oil
• 1 1/2 tbsp. minced rosemary
• 3/4 tsp. kosher salt
• 1/4 tsp. ground cumin
• Freshly ground black pepper, to taste

Details

Adapted from thefoodchannel.com

Preparation

Step 1

1. Whisk together flour, 2 tbsp. oil, 1 tbsp. rosemary, salt, and 1 cup water in a medium bowl until smooth; cover and let batter sit at room temperature for 2 hours.

2. Heat broiler to high and heat a 10" cake pan under broiler for 10 minutes. Add 3 tbsp. oil to pan, and then pour in half the batter, tilting pan to spread it over bottom of pan. Broil until crisp and browned all over, about 4 minutes. Remove from oven, and sprinkle with half each the remaining rosemary, salt, cumin, and pepper; repeat with remaining oil, batter, rosemary, salt, cumin, and pepper.