Socca - French Chickpea Crepes - 13g carbs

Socca - French Chickpea Crepes
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
1 cup cold water -- (to 1 1/2 cups) or more as needed
1 teaspoon salt
4 tablespoons olive oil -- (to 5 T)
1 cup chickpea flour
freshly ground black pepper -- to taste

Preheat the broiler. Slowly whisk the water, salt, and 2 tablespoons of the olive oil into the chickpea flour, mixing until it forms a batter the thickness of crepe batter. It will still have a few lumps; strain to smooth out the lumps if desired or just leave the lumps, to add a rustic quality to the socca. Heat a 12 to 18 inch heavy cast-iron, steel or lined copper pan over medium-high heat, then drizzle 1 tablespoon of the olive oil into it and swirl the oil around to coat the pan. Pour or ladle in the 1/4 cup to 1/2 cup batter and swirl around the hot oiled pan, letting the batter roll up onto the sides then back down again. Cook the thin layer of batter until crusty brown on the bottom; take care that it does not burn. At this point, the top of the pancake will portably still be damp. Place it under the hot broiler for a minute or two to cook the top until no longer moist. Using a metal spatula, cut the socca into squares or wide strips and scrape out of the pan (it will stick a little in spots). Serve at once, sprinkled with pepper. Continue until the batter has been used up, or you have enough socca for the time being. Leftover batter can be stored, well covered, in the refrigerator for 3-4 days. Serves 4. This specialty of Nice is most often found in the little shops and bars that punctuate the streets of the old town - Vieux Nice and its picturesque Cours Saleya market - and in the market that winds around the streets surrounding the old train station. It serves as a mid-morning snack, or 'casse-croute' , vendors and manual workers sip a glass of chilled rose and nibble on this rather unrefined huge crepe of chickpea flour cooked in hot olive oil an served hot in wide strips. Home made socca makes a good hors d'oeuvre, too. It is best prepared over a wood-burning fire in a covered grill, the faint whiff of smoke perfuming the nutty, vegetal flavor of the chickpeas.

Per Serving (excluding unknown items): 204 Calories; 15g Fat (64.7% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 549mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Lean Meat; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0