Socca are a traditional street food in the south of France made with chickpea flour. They are a delicious, gluten free crepe. Here, egg whites are added to make more of a pancake or blini. These pancakes make great individual pizzas but I prefer to use them as a blini. They are easy to make, can be made ahead and hold up well when being picked up with fingers. Be creative with toppings.
For the schmear I use:
- Hummus, either homemade or purchased
- Creme Fraiche or Labne (Greek yogurt)
- Whipped cream cheese with chopped herbs
- Soft Brie
- Fresh goat cheese blended with a touch of cream
For the toppings:
- I go to a good grocery store olive bar and grab a viriety of toppings like olives, roasted peppers, garlic confit, capers, marinated feta, what ever suits your fancy
- Smoked fish of any sort is killer with creme fraiche
- Pistachios on Brie
- Poached, spiced figs with cheese
Serves 4 or 24-30 mini cakes
1 3/4 cups chickpea flour (garbanzo flour)
1 3/4 cups water
1 1/2 Tbls. olive oil
3/4 tsp. salt
2 large egg whites, room temp
pinch cream of tarter
Put the chickpea flour, salt, olive oil, salt and water in a large metal bowl and whisk until completely smooth. Let the batter sit 10-15 minutes. Add more flour if needed to make the consistency similar to pancake batter.
In a clean and grease free metal bowl, whip the egg whites and cream of tarter until soft, glossy peaks form. Gently fold 1/4 of the whites into the batter. Fold in remaining whites just until blended. You should still see thin streaks of whites.
Line a baking sheet with parchment and lightly brush with olive oil.
For Blini: Use a nonstick pan or seasoned pancake griddle lightly brushed with olive oil. Heat to med-heat. Add one tablespoon of the batter forming a small pancake. Any size you’d like is fine really. Cook until bubbles appear as you would pancakes. Flip and cook the second side. Remove to cookie sheet and make remaining blini. You can keep blini in a warm oven until ready to serve but it’s not really necessary.
To make four large pancakes: Using a 6” nonstick pan brushed with olive oil, heat to med-heat. Add one quarter of the batter forming a pancake. Cook until bubbles appear as you would pancakes. Flip and cook the second side. Remove to cookie sheet and make remaining pancakes. Keep warm in the oven.
Adapted from Plenty by Yotam Ottolenghi
Community Cuisine, Barbie Aknin