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.
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.
Serving Size: 1 slice each
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.