Socca (Chickpea-Flour Crpes)
"This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise...."
INGREDIENTS
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This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Parad
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SERVES 4–6
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INGREDIENTS
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1 cup chickpea flour
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½ cup olive oil
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1 ½ tbsp. minced rosemary
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¾ tsp. kosher salt
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¼ tsp. ground cumin
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Freshly ground black pepper, to taste
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