Made with chickpea (garbanzo) flour, French socca are a cross between crepes and flatbread with a dense, nutty, bean taste. Use 1/2 cup of batter to make a thin pancake about 7 inches in diameter ...

An old Niçoise speciality made from nothing more than chickpea flour, water and oil, socca is like a big, thick pancake. In Nice, socca is cooked in broad, shallow pans and sold in hot wedges at ...

You can find savory chickpea pancakes on tables in France, Italy, Gibraltar, parts of northern Africa — and, these days, many restaurants across America.

Socca, a chickpea crêpe ... Unlike wheat-and-egg-based crêpes or buckwheat galettes, which hail from northwestern Brittany, socca begins with a base of chickpea flour, water, and olive oil.

Combine the flour and salt in a medium bowl. Whisk in the water and 1 tablespoon olive oil until smooth. Cover the batter loosely and let stand at room temperature preferably for 4 to 8 hours.

Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavo… ...

Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until completely smooth, about 30 seconds. Let stand at room ...

Called socca in Nice and farinata in Genoa, ... Chickpea flour is available at Indian and Middle Eastern markets, at health-food stores and by mail from Kalustyan's (800-352-3451).