Chickpea crepes, also known as socca or farinata, are sold as street food in the south of France and Italy. In addition to being delicious, this chickpea crepe recipe is naturally gluten free and high in protein.
Our chickpea crepes are laced with spinach for added color and nutrition. You can top them with our Sweet and Spicy Harissa Chickpeas, sautéed shallots, plain plant-based yogurt and a drizzle of chili oil, or any other topping of your choice.
Author: Beth Williams and Meg Raines
1cupchickpea flour(such as Bob's Red Mill)
1 tablespoonolive oil,plus 1/4 for cooking
1/2 teaspoongarlic powder
Pinchof ground black pepper
1 cupfresh spinach leaves,packed
1/4cupfresh herbs of your choice(we used parsley and chives)
Put the chickpea flour in a medium bowl and, while whisking simultaneously, slowly add the water in a steady stream. Whisk until the batter is smooth.
Add 1 tablespoon of olive oil, as well as the garlic powder, salt and pepper and whisk well. If you can spare 10-30 minutes at this point, let the mixture rest on the counter to thicken a bit. Otherwise, continue with recipe.
Add the batter to a blender, along with the spinach and herbs. Blend until smooth.
Heat a large skillet, non-stick or cast iron is preferable, to medium low. Add 1 teaspoon of olive oil and swirl around the pan to coat evenly.
Pour about 1/2 cup of batter into the pan and swirl gently to even out batter into rough 6-inch circle.
Let cook until the top looks dry and the edges are browning, about 5-7 minutes.
Carefully flip the crepe over and cook for another 5 minutes or until brown on the bottom. Remove and keep warm.
Repeat with remaining batter.
Serve immediately with chosen toppings or let cool and store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.