Summer greens & flowers socca (chickpea flour crêpe) // vegan

Summer greens & flowers socca (chickpea flour crêpe)

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It’s socca time!!

I’m trying to get back on track with posting always on Mondays. Happy Monday everyone! Even though most are still on holiday, some may be working right now so, to brighten your day up a little bit, I will share with you the recipe of this cute little flowery socca (that is, chickpea flour crêpe/pancake that originated in Nice, France).

It’s so good in that it comes together in a matter of minutes and of course you can choose any toppings of your choice! Socca really is a life saviour: you just throw flour and water in a blender, season it up a little, cook for a few minutes and that’s it! You can also make it thicker as a sort of vegan “frittata”/”quiche”. Either way, trust me on this and try it, guys! If you’re lucky and can find edible flowers you can make it extra pretty too. Next time I’ll do mushrooms and spinach because uhm…drool.

I think chickpea flour is amazing because it doesn’t have a strong flavour at all so it can be used in all sorts of preparations. Apart from this I’ve used it in cookies, cakes, crackers and burgers so far! I need to blog about all of them. On a slightly unrelated note – who’s tried making aquafaba meringues?! For the life of me I can’t seem to *ever* nail them. They always melt as soon as I put them into the oven, hahaha!! *helpppp*!

Summer greens & flowers socca (chickpea flour crêpe) Summer greens & flowers socca (chickpea flour crêpe)

Farmers Market
by Marta Giaccone

yields 2 big soccas / serves 4
prep time: 10 mins, cooking time: 10 mins, total time: 20 mins + 15 mins in the fridge


1 + ½ cup / 375 ml water
1 cup / 150 gr chickpea flour
1 tbsp nutritional yeast (optional)
evo oil
1 small garlic clove
juice of ½ a lemon
handful fresh borage (flowers + leaves)
handful fresh mint
handful fresh dill
handful fresh fennel flowers
handful fresh greens of choice

Summer greens & flowers socca (chickpea flour crêpe)


  • Add water, chickpea flour, nutritional yeast, garlic, 1 tbsp oil and a pinch of salt to a blender (I used an immersion one) and blend until smooth and frothy.
  • Cover and place batter in the fridge to set for at least 15 minutes.
  • In the meantime chop up all your herbs and greens and prepare a vinaigrette by whisking together about 2 tbsp oil, lemon juice and a pinch of salt in a small bowl.
  • Heat up a large flat non-stick pan (if it’s not non-stick add a tsp of oil to the pan) and, when it’s very hot, turn the heat down to medium and pour half of the batter. Do not stir or flip (it may break). You can add a handful of herbs now if you’d like.
  • The socca is ready when little bubbles start appearing on the surface and the bottom is golden. Repeat with remaining batter.
  • Top with lots of herbs and greens, drizzle with the vinaigrette and a side of mustard (I mixed mine with a bit of fresh dill).
  • Enjoy flat or rolled up!

Summer greens & flowers socca (chickpea flour crêpe) Summer greens & flowers socca (chickpea flour crêpe)

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