Socca (pronounced SO-kah) is a thin chickpea crêpe popular in Italian and French towns along the Ligurian Sea (it's called farinata in Italy). Though it's typically cooked in a woodburning oven in a copper pan, this easy recipe gets you close to the same results in your home kitchen. You can eat it unadorned or use it as a sort of pizza crust and garnish it with your favorite toppings.
To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.
Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.
1 starch, 1 1/2 fat