Socca crepes

Socca is a chickpea flour flatbread from Nice, France, and this version turns it into thin, pliable crepes you can fill or stack however you like. The batter is egg-free and dairy-free, relying on chickpea flour for structure and a subtle nutty, earthy flavor that regular wheat crepes don’t have.

Infusing the olive oil with rosemary or thyme before mixing it into the batter is a small step that makes a real difference. That warm, herby oil perfumes the entire batch. The batter needs 20 minutes to rest after mixing so the chickpea flour hydrates fully and the crepes cook up smooth instead of gritty.

These cook fast: 30 seconds on the first side until golden, flip, and 10-15 seconds on the other. Keep them covered on a plate as you go so they stay soft and pliable.

Chef Tips

• Whisk the batter until completely smooth. Chickpea flour clumps more stubbornly than wheat flour, so take your time.
• Don’t skip the 20-minute rest. It hydrates the chickpea flour and the crepes will be much more tender.
• Use a well-seasoned or nonstick pan and oil it lightly between crepes. These stick more easily than egg-based crepes.
• Keep the heat at medium, not high. Chickpea flour scorches faster than wheat flour.

Variations

• Use all chickpea flour (two cups) and skip the all-purpose for a fully gluten-free version.
• Fill with sauteed vegetables, goat cheese, and arugula for a savory meal.
• Spread with hummus and roasted red peppers for a Mediterranean-inspired wrap.