Ingredients
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1 cup chickpea flour (besan) chickpea flour1 cup chickpea flour (besan)
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3/4 cup water water3/4 cup water
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2 tbsp olive oil, divided olive oil2 tbsp olive oil, divided
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1/2 tsp salt salt1/2 tsp salt
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1/2 tsp black pepper black pepper1/2 tsp black pepper
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1/2 tsp herbes de Provence herbes de provence1/2 tsp herbes de Provence
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1 small zucchini, diced zucchini1 small zucchini, diced
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1 small red bell pepper, diced red bell pepper1 small red bell pepper, diced
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1 small eggplant, diced eggplant1 small eggplant, diced
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1 small tomato, diced tomato1 small tomato, diced
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1 clove garlic, minced garlic1 clove garlic, minced
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1 tbsp fresh basil, chopped basil1 tbsp fresh basil, chopped
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1 tbsp fresh parsley, chopped parsley1 tbsp fresh parsley, chopped
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1/2 cup vegan crème fraîche or unsweetened vegan yogurt vegan crème fraîche1/2 cup vegan crème fraîche or unsweetened vegan yogurt
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Optional: lemon zest, fresh chives for garnish lemon zestOptional: lemon zest, fresh chives for garnish
Directions
Prepare the socca batter first and let it rest while you sauté the vegetable filling. Cook the socca pancakes one at a time, then fill and roll or fold them like wraps. Serve immediately for the best texture and flavor. Socca pancakes are best enjoyed fresh and warm. You can use any combination of seasonal vegetables for the filling, and the wraps are equally delicious served open-faced as savory breakfast pancakes.
Steps
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1
Done
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Make the socca batter: In a bowl, whisk together chickpea flour, water, 1 tablespoon olive oil, salt, pepper, and herbes de Provence. Let batter rest for 10 minutes. |
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2
Done
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Meanwhile, sauté the filling: In a skillet, heat remaining olive oil over medium heat. Add garlic, zucchini, red bell pepper, eggplant, and tomato. Cook for 6-8 minutes, stirring occasionally, until vegetables are tender and lightly caramelized. Stir in basil and parsley. Adjust salt and pepper to taste. |
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3
Done
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Cook the socca pancakes: Heat a nonstick skillet or crepe pan over medium-high. Pour a thin layer of socca batter (about 1/3 cup) and swirl to coat the pan. Cook 2-3 minutes until edges crisp and bottom is golden. Flip and cook 1-2 minutes on the other side. Repeat for remaining batter (makes 3-4 wraps). |
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4
Done
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Assemble: To each socca pancake, add a generous scoop of vegetable filling. Top with a dollop of vegan crème fraîche or yogurt. Garnish with lemon zest and chives if desired. Serve warm. |
