Socca (Chickpea Flour Crepe) – a delicious recipe with rosemary, olive oil, salt, ground black pepper, water, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Gently heat the dried rosemary (or thyme) in the olive oil for a few minutes on low heat. Set aside and allow to cool for a few minutes. If using rosemary, pour the oil through a strainer and reserve (not necessary if using thyme).", "Mix the flours together with the salt and pepper. Add the water and beat with a whisk until the batter is smooth. Beat in the rosemary/thyme oil and allow to sit for 20 minutes.", "Heat a small cast-iron skillet or crepe pan over medium heat. Oil lightly. Pour about 1/4 cup batter into the pan, tipping so that the batter thins out to about a 6"" circle. Cook for about 30 seconds until the crepe is golden-brown on the botton. With a spatula, flip the crepe over and cook another 10-15 seconds. Remove the crepe onto a plate and continue until all of the batter is used up.", "You should have enough batter to make one dozen crepes. Cover the crepes with a cloth until ready to use."]
286
kcal
Calories
8
g
Fat
46
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 teaspoon dried rosemary (or sub 1/4 tsp dried thyme), 2 tablespoons olive oil, 1 teaspoon sea salt, 1/4 teaspoon ground black pepper, and more.
Yes, Socca (Chickpea Flour Crepe) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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