Monaco socca is a popular street food. It is made with chickpea flour and often times enhanced with herbs. It reminded me of a crepe. This one was made with a little rosemary, which was lovely. It is typically served with a light rose’ wine presented in plastic cups and ice.
Chickpea flour is sometimes a bit difficult to find so if you have trouble, here is a link to have some delivered. Get chickpea flour here I use Bob’s Red Mill, which I love.
It was delicious on its own but one can imagine all possibilities of using this recipe as a gluten free pizza base for instance or also simply adding different herb flavors. The possibilities seem endless.
Did you know that Monaco is the most densely populated principality in the world and is just over one square mile?
If you would like to learn more about the tiny country of Monaco, be sure to check out “Our Journey to Monaco” plus get some more great authentic recipes.
Be sure to leave me a comment below if you have ever been to Monaco and what your favorite food was, plus I would love to know when you make this recipe how you liked it.
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Monaco Socca (Chickpea Crepe)
Ingredients
- 1 cup chickpea flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 to 6 tablespoons olive oil
- ½ large onion thinly sliced
- 2 teaspoons chopped fresh rosemary
Instructions
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (I used individual size cast-iron skillets for a fun serving idea)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and set aside for at least 30 minutes. The batter should be a nice thick consistency but still pour-able.
- On the stove in another skillet pour 2 tablespoons of oil over medium high heat. Add the onions stirring until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pans or individual skillets. Bake for 10 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm with a nice glass of rose' over ice.
Nutrition
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