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Recipe: Socca

Recipe: <i>Socca</i>
Socca (the crepe-like appetizer). (Kirk McKoy / Los Angeles Times)

Total time:

25 minutes, plus resting time for the batter

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Servings:

Makes about three (9- to 10-inch) pancakes, 6 to 8 servings

Note:

Adapted from David Lebovitz's "The Sweet Life in Paris." Chickpea (or garbanzo) flour is available at well-stocked markets as well as gourmet and cooking stores.

1 cup (4.6 ounces) chickpea flour

1 cup plus 2 tablespoons water

3/4 teaspoon sea salt, plus extra for serving

1/8 teaspoon ground cumin

2 1/2 tablespoons olive oil, divided, more as needed

Freshly ground black pepper, for serving

1. In a blender,

combine the flour, water, salt, cumin and 1½ tablespoons oil until smooth. Remove to a bowl and set aside the batter to rest for at least 2 hours, covered, at room temperature.

2. To cook,

heat the broiler in your oven. Oil a 9- or 10-inch pan (or cast-iron skillet, or tart pan) with the remaining tablespoon olive oil and heat the pan in the oven.

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3. Once the pan

and the oven are blazing hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

4. Bake

until the socca is firm and beginning to blister and burn, about 2 to 3 minutes. The exact time will depend on your broiler.

5. Slide the socca

out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper and a drizzle of olive oil.

6. Cook

the remaining socca batter the same way, adding a touch more oil to the pan between each one.

Each of 8 servings:

101 calories; 4 grams protein; 9 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 2 grams sugar; 161 mg sodium.

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