Socca is so easy, cheap, and useful, it must be one of those ubiquitous things no one finds worth mentioning. You could put almost anything on a socca and it would be delicious. Like an omelet, or a salad or, or blue cheese and arugula, or, or anything.
I used a combination of the recipes for socca found in Weeknight Gluten Free and the new GOOP cookbook. Both of these books include lots of ideas for fancy pizzas and other things to make on socca bases. More ideas here.
My socca venture started out poorly, because the flour smells bad. To me. It is chick pea flour. I got this large sack of channa dal flour at an Indian grocery store. Based on the whiff, I was pretty sure I would not want to eat anything containing mainly it. (I was mistaken.)
Maybe in this picture it looks like an eggy crepe, but it is not eggy and it is not foldable. It is crisp.
Easy, easy recipe for socca:
This makes about seven 6″ soccas.
Whisk together (or whizz in a blender) until perfectly smooth: 1 cup (125g) chick pea flour, 1 cup (240g) water, 2T olive oil, 3/4 tsp. salt, and a few grinds of pepper. Heat a cast iron skillet and add 1T olive oil, or enough to make the pan really slick. Pour in 1/4 cup of the batter you’ve made. Let this cook until it’s crisp on the bottom and almost set on top, about three minutes. Flip to finish the top, about one minute more. Top with things you like to eat.
My first socca was with cheddar cheese and avocado. YUM. I made a second one and took a bite of it plain. Also (surprise) YUM. I topped the rest of that one with smoked salmon and a jot of sour cream and some capers. Perfect.