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Socca Monégasque
A thin, unleavened chickpea flour pancake, originating from Nice but widely enjoyed in Monaco. It's savory, crispy on the edges, and soft in the center, often seasoned simply with black pepper.
🧂 Ainekset
- 250 g Chickpea flour
- 750 ml Water
- 4 tbsp Olive oil(plus more for cooking)
- 1 tsp Salt
- 1/2 tsp Black pepper(freshly ground)
👨🍳 Ohjeet
- 1
In a large bowl, whisk together chickpea flour and salt.
💡 Ammattilaisvinkit: Ensure no lumps remain. - 2
Gradually whisk in the water until you have a smooth, thin batter, similar to crepe batter. Let it rest for at least 30 minutes (or up to 2 hours) at room temperature.
- 3
Preheat your oven to its highest setting (around 230-250°C or 450-475°F) with a large, oven-safe skillet or baking sheet inside. Add 2 tablespoons of olive oil to the hot pan.
💡 Ammattilaisvinkit: The pan should be very hot to achieve crispiness. - 4
Stir the remaining 2 tablespoons of olive oil and freshly ground black pepper into the rested batter.
- 5
Carefully pour the batter into the hot, oiled skillet, filling it about 1/4 inch deep. It should sizzle immediately.
💡 Ammattilaisvinkit: Be cautious of hot oil. - 6
Bake for 10-15 minutes, or until the edges are golden brown and crispy, and the top is set. You can finish it under the broiler for a minute or two for extra browning.
- 7
Remove from oven, cut into wedges, and serve immediately.
💡 Ammattilaisvinkit: Best enjoyed hot off the pan.
💡 Ammattilaisvinkit
- ✓Using a well-seasoned cast-iron skillet or a copper pan yields the best results.
- ✓Don't overcrowd the pan if making multiple soccas; cook in batches.
- ✓Experiment with adding herbs like rosemary or thyme to the batter.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add finely chopped onions or garlic to the batter.
- Serve with a dollop of crème fraîche or a sprinkle of herbs.