Socca (pronounced SO-kah) is a thin chickpea crêpe popular across Italian and French towns along the Ligurian Sea (it's called farinata in Italy). Typically savory, this lightly sweet gluten-free socca recipe is adorned with fresh ripe figs and a drizzle of honey. Serve as an appetizer or at brunch.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2016

Recipe Summary

total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.

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  • Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.

  • When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with ricotta and figs.

  • Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).

  • Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Drizzle with honey and cut into wedges.

Tips

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.

Nutrition Facts

239 calories; protein 9g; carbohydrates 26.5g; dietary fiber 3.6g; sugars 13g; fat 11.1g; saturated fat 2.7g; cholesterol 9.6mg; vitamin a iu 182.5IU; vitamin c 0.8mg; folate 106.9mcg; calcium 110.7mg; iron 1.4mg; magnesium 50.2mg; potassium 325.6mg; sodium 338.5mg; thiamin 0.1mg; added sugar 4g.
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