Socca, or Provencal Crepes Recipe
This is a Provencal Crepe version, using chickpea flour.
Ingredients:
1-1/4 cups of farina di ceci (chickpea flour)
1/3 Cup Caputo "00" Chefs Flour
3/4 tsp. Trapani Fine Sea Salt
1-1/4 cups of milk
1 Tbsp. extra virgin olive oil
1/4 cups of water
Magalitsa Lard or clarified butter
Directions:
1. Sift the two flours together with a fork. Add the salt and whisk in the milk and olive oil. Let the batter rest for 15 minutes.
2. Add water and stir well, then pass the batter through a sieve.
3. Over medium-high heat, melt the lard or butter in an 8" nonstick pan. Pour a thin layer of batter in the pan, tilting it to get the entire surface covered. Cook until brown, flip and cook on the other side. Repeat with remaining batter, laying parchment or waxed paper between crepes. For a great treat, put a crepe back in the pan with a little more lard or butter, top it with greens, sliced fruit or cheese. Let these ingredients warm through. Top this with another crepe and flip the whole thing over. Remove from heat, slice and serve immediately.
Yield: about 12 crepes