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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.
ð§ ææ
- 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)
ðšâð³ äœãæ¹
- 1
In a large bowl, whisk together chickpea flour and salt.
ð¡ ããã®ã³ã: 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.
ð¡ ããã®ã³ã: 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.
ð¡ ããã®ã³ã: 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.
ð¡ ããã®ã³ã: Best enjoyed hot off the pan.
ð¡ ããã®ã³ã
- âUsing a well-seasoned cast-iron skillet or a copper pan yields the best results.
- âDon't overcrowd the pan if making multiple soccas; cook in batches.
- âExperiment with adding herbs like rosemary or thyme to the batter.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add finely chopped onions or garlic to the batter.
- Serve with a dollop of crÚme fraîche or a sprinkle of herbs.