Entree: France – French Riviera – Socca (Thin, crisp chickpea flour pancake traditionally from Nice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

- 1 cup (125 g) chickpea flour
- 1 cup (240 ml) water
- 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for the pan
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin or 1 sprig fresh rosemary minced (optional)
- 1/4 tsp (1 g) baking powder (optional for slight lift)
- 2 tbsp (30 ml) water or more to adjust batter consistency if needed
- Lemon wedges for serving

Instructions

1. In a bowl whisk the chickpea flour, salt, pepper, and optional baking powder together until homogeneous.
2. Gradually whisk in 1 cup (240 ml) water and 2 tbsp (30 ml) olive oil until a thin, smooth batter forms; add up to 2 tbsp (30 ml) more water if needed. Stir in optional cumin or minced rosemary if using.
3. Let the batter rest at room temperature for 30 minutes; this hydrates the flour and improves texture.
4. Preheat the oven to 475°F (245°C). Place a 10–12 inch (25–30 cm) cast-iron skillet on the middle rack while the oven heats so the pan becomes very hot.
5. Carefully remove the skillet, add 1 tbsp (15 ml) olive oil and swirl to coat. Pour in the batter and tilt the pan so it spreads into an even thin layer about 1/8 to 1/4 inch (3–6 mm) thick.
6. Return the skillet to the oven and bake 8–12 minutes until the edges are brown and the top has set. For a charred top, broil 1–2 minutes watching closely.
7. Slide the socca onto a cutting board, squeeze lemon over the surface, tear or cut into wedges, and serve hot.