What's For Lunch: Chickpea Crepes!


I love anything with the word “crepe” in it – who doesn’t? Also known as socca, chickpea crepes are known as “street food,” and are basically just delicious flat bread. I stumbled upon this recipe in David Lebovitz’s book, The Sweet Life in Paris.
Though it takes just a little bit of prep (to let the batter rest) and should be eaten immediately, it’s definitely worth the wait. Pop them on an arugula salad, and enjoy a hearty lunch worth every bite. 

Chickpea Crepes
1 cup chickpea flour (also called garbanzo bean flour)
1 cup plus 2 tbs. water
1/8 tsp. ground cumin
2 1/2 tbs. olive oil, divided
freshly ground black pepper
In a bowl, whisk together flour, water, cumin and 1 tbs. of the olive oil until smooth and lump free. Cover the batter and let “rest” for at least 2 hours (or it can be refrigerated overnight and then brought to room temperature before cooking).
To cook the socca, position an oven rack in the top third of the oven and turn on the broiler. Pour remaining olive oil in a cast iron skillet or nonstick cake pan, then place the pan in the oven to preheat.
Stir the batter, which should be runny. If it’s too thick, add a spoonful of water. Once the oil is shimmering hot, ladle enough batter into the skillet or pan to cover the bottom, tilting the pan to distribute the batter.
Cook the socca, with the door ajar, 3 or 4 minutes, until it begins to brown and blister. Remove from the oven, slide onto a platter and crumble with your hands in irregular pieces. 
Sprinkle with pepper and eat right away. Cook the rest of the batter the same way. 

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