My brave Vermont quest to bring together food-love and mom-life.

CrankyCakes



Socca 2

Posted on November 15, 2010 by crankycheryl

The purity of these little breads makes me realize how very impure and inconsistent my food life really is.  Does everyone vacillate between Fluff & shortening-frosted cupcakes and vegan, gluten-free, organic goodness?

Maude was so very right in the movie when she said, “Consistency is not really a human trait.”

I think I’m quite human.

Be this as it may, I do continue to try the Bittman-esque vegan-&-unprocessed before 6:00 p.m. approach.  And this simple, vegan little pancake is just the ticket for a hearty and healthy lunch when I’m home.  It’s a specialty of southern France, a sort of chickpea crepe that’s nutty and hearty and just lovely.  According to St. David Leibovitz, they’re not really to be made at home … though he does recommend this recipe.

And here’s my own take on it.

Socca
About 4
pieces

1.  Whisk together very thoroughly:

  • 1 cup chickpea flour
  • 1 cup plus 2 tablespoons water
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 1 tablespoon olive oil

Let stand for at least one hour.

2.  Place a large, heavy skillet in the oven and preheat oven to 450.  Once hot, carefully pour into pan:

  • 1 T. olive oil

3.  Pour 1/2 of the batter into the pan and sprinkle with:

  • 2 T. spicy pumpkin seeds (optional)

Bake 12 – 15 minutes, or until set, then flip and broil for 2-3 minutes.  Serve immediately – as is, or topped with vegetables, cheese or whatever you like.  In season, it’s lovely with a meltingly ripe tomato and a handful of mesclun.

Repeat with the remaining batter, but keep an eye on that first pancake as anyone who’s around is likely to try to make off with it.

Blog Widget by LinkWithin
  • About

    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

    Stats: 301 Posts, 640 Comments

  • Recent Posts

  • Foodie Fights Winner

  • Kreative Blogger

  • Foodie Blogroll

  • CrankyCakes on Twitter

  • Recent Comments

  • Categories



↑ Top