Ingredients
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1 cup chickpea flour (besan or gram flour) chickpea flour1 cup chickpea flour (besan or gram flour)
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1 cup water water1 cup water
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2 tablespoons extra virgin olive oil (plus more for cooking) extra-virgin olive oil2 tablespoons extra virgin olive oil (plus more for cooking)
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1/2 teaspoon salt salt1/2 teaspoon salt
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1/2 teaspoon ground black pepper ground black pepper1/2 teaspoon ground black pepper
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1 teaspoon herbes de Provence (or a mix of dried thyme, rosemary, oregano, marjoram, and basil) herbes de provence1 teaspoon herbes de Provence (or a mix of dried thyme, rosemary, oregano, marjoram, and basil)
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1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
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2 cloves garlic, thinly sliced garlic2 cloves garlic, thinly sliced
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1 tablespoon capers (optional) capers1 tablespoon capers (optional)
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Fresh parsley, chopped (for garnish) parsleyFresh parsley, chopped (for garnish)
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Zest of 1 lemon lemonZest of 1 lemon
Directions
Enjoy these savory vegan socca crêpes as a nourishing French-inspired breakfast. For an extra touch, drizzle with more olive oil or add a side of lightly dressed greens. For a lighter version, use less olive oil for sautéing and cooking. Socca is traditionally rustic, so don’t worry if the crêpes are not perfectly round.
Steps
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1
Done
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In a mixing bowl, whisk together chickpea flour, water, 2 tablespoons olive oil, salt, pepper, and herbes de Provence until smooth. Let the batter rest for at least 10 minutes. |
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2
Done
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Meanwhile, heat a small skillet over medium heat with a splash of olive oil. Add sliced garlic and sauté for 1 minute. Add cherry tomatoes and cook for 5-7 minutes until they soften and start to caramelize. Stir in capers (if using) and season with salt and pepper. Set aside. |
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3
Done
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Heat a non-stick skillet or crêpe pan over medium-high heat. Add a little olive oil, then pour in a ladleful of socca batter, tilting the pan to spread it thinly. |
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4
Done
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Cook for 2-3 minutes until the edges lift and the underside is golden. Flip and cook for another 1-2 minutes. Repeat with remaining batter. |
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5
Done
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Serve the socca crêpes warm, topped with tomato confit, fresh parsley, and lemon zest. |
