Socca crepes
Yield
12 crepesPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
rosemary leaves
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
chickpea (garbanzo) flour
|
* |
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
coarsely ground |
|
| 1 ½ | cups |
water
warm |
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
rosemary leaves
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
chickpea (garbanzo) flour
|
* |
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
coarsely ground |
|
| 355 | ml |
water
warm |
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat.
Set aside to cool for 2 to 3 minutes.
If using rosemary, pour oil through a strainer and reserve (not necessary to strain if using thyme).
Mix both flours with salt and pepper.
Add the water to the flour mix and beat with a whisk til smooth.
Beat in the herb-infused olive oil.
Allow batter to sit for 20 minutes.
Heat a small skillet or crepe pan on medium heat.
Oil lightly.
Pour about ¼ cup batter into the pan, tipping it so the batter thins out into about a 6-inch circle.
Cook for about 30 seconds until the crepe is golden brown on the bottom; then, with a spatula, flip it over and cook 10 to 15 second more.
Remove crepe to plate and keep covered.
Repeat.
You should have enough batter for about 12 crepes.
