La Socca (crispy Chickpea Pancake)

La Socca (crispy Chickpea Pancake)


  • 100 grams besan (gram or chickpea flour)
  • 1 tsp salt
  • virgin olive oil, for frying
  • salt, freshly ground blackpepper or sugar, to serve


Using an electric whisk, blender or food processor, whisk the flour, salt and 250 ml cold water to a creamy batter. Leave to stand for at least 10 minutes. Heat a frying pan until very hot and brush the surface with oil. Whisk the batter again, adding extra water if necessary, to produce the consistency of thin cream. Pour 4 tablespoons of the mixture into the pan to make a thin coating. Cook over a high heat for 2 - 3 minutes until the surface bubbles, the edges are crisp and golden and the centre is barely set. (Cook only on one side.) Cut in half crossways with a spatula, and fold each half in half again. Tip the wedges into a twist of paper or on to a plate, season with salt, pepper or sugar and serve immediately. Repeat until all the batter is used, allowing 2 wedges per serving. Serves 4

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Socca is a very delicious and easy gluten-free alternative to bread! It originated in France and is made with chickpea flour. It resembles a crepe. You can buy this flour or even make it on your own. I would also recommend adding in some fresh herbs like rosemary to give the socca a little extra flavor!


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