Socca is a crêpe (thin pancake) from chickpea flour which originally comes from Genoa and became a typical dish of the Lugurian Sea coast. It is usually served with a spice mix on top. I wanted to make the dish suitable for autumn by adding a filling of seasonal vegetables.
Preparation Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Servings: 4 people
Portions: 4 crêpes
Ingredients
Crêpe dough:
200 g chickpea flour
300 ml water
1 tsp cumin
1 tsp ground coriander
1 tsp garlic powder
salt
pepper
Filling:
100 g leek
400 g mushrooms
200 g Hokkaido squash
200 g smoked tofu
1 dash red wine
150 ml vegetable stock
1 tsp ground nutmeg
1/2 tsp cumin
1 tsp paprika powder
salt
pepper
Dip:
150 g crème fraiche
150 g yoghurt
1 garlic clove
2 tbsp chives (chopped)
salt
pepper
Method
1. Mix without lumps the chickpea flour with the water. Add the spices and season with salt and pepper. Let rest for 10 minutes.
2. Finely chop the leek and garlic. Cut the vegetables and smoked tofu into cubes.
3. Heat some olive oil in a large pan and fry the leek for 3 minutes. Add the spices and fry for one more minute. Next, add the garlic, tofu and other vegetables and fry for another 5 minutes. Deglaze with red wine and vegetable stock, let simmer for 5-10 minutes until the pumpkin is soft. Season to perfection with salt and pepper. Keep the filling warm with a closed lid which avoids it from getting too dry.
4. Mix the crème fraiche, yoghurt, finely chopped garlic and chives. Season with salt and pepper.
5. In a crêpe pan or a large pan, heat some olive oil and add 1 ladle of dough to bake the crêpes. Once the crêpe is baked on both sides and still hot, add 4 tbsp of vegetable filling and 1-2 tbsp of dip (you can also serve the dip with the crêpe instead of adding it to the filling), and roll up.
Enjoy!