Socca- savory vegan chickpea crepe

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a traditional street-vendor item from Procence, extremely easy to make and tasty.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: v v g d 


1 cup garbanzo flour
1½ cups water
big glug of olive oil (maybe 3 TB)
½-teaspoon salt
freshly ground pepper
Garlic or herbs
walnuts or pine nuts


Oil a cast-iron skillet and preheat in oven to 400F.

Blend everything else in a bowl or blender, pour into hot pan (I sometimes heat the pan on the stovetop while the oven is going and start the socca cooking on the stovetop, and finish it off in the oven after the bottom sets a bit and everything heats through)

I think it's traditionally served with coarse salt and pepper sprinkled on top. I put some kind of nuts on top halfway through the baking process so they don't sink into the batter.

Serve as wedges, it's pretty fragile and soft so it isn't like a normal filled crepe.


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