Socca - French chickpea flour crepe

filled with roasted vegetables, kale and hazelnuts

Socca, also known as a crepe made from chickpea flour, finds its origin in the south of France. It's an easy and versatile dish that's ideal for people that have a gluten or egg intolerance.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, tree nut

Ingredients

Cauliflower

Carrot

Pumpkin

Onion

Lemon

Kale

Chickpea flour

Greek yoghurt

Roasted hazelnuts

Fresh dill

Turmeric powder

Burger seasoning

Curry powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3104
742
18
2
107
32
22
46
6
218

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Wash all the vegetables. Thinly slice the cauliflower and pumpkin. Cut the carrot and onion into strips.

Place parchment paper on a baking tray and add the cauliflower, carrot, onion and pumpkin. Add some olive oil, the burger seasoning and the curry powder. Mix it well and season to taste. Bake it in the oven for 20 minutes, or until the cauliflower is golden brown.

Mix the chickpea flour, the turmeric powder, 4 tablespoons of oil and 500ml of water in a bowl. Let it sit for at least 10 minutes.

Chop the hazelnuts and dill. Remove the stalks from the kale and chop the leaves with your hands. Season the kale with the juice of 1/2 lemon and salt and pepper to taste.

Heat 1-2 tablespoons of olive oil in a non-stick skillet. Once hot, mix the batter for the crepes and add the mixture to the pan until the entire surface is covered. Move the pan around, so the crepe forms a nice round shape. When the top part starts to cook, add the filling to one half of the crepe. First place a base of kale and add the roasted vegetables on top. Fold the crepe and cook it for another minute.

Place the yoghurt in a bowl and season it with the chopped dill and the juice of half a lemon. Season to taste.

Place the crepe on a plate, be careful while lifting it, and season it with the yoghurt and hazelnuts. Leave any leftover yoghurt in the bowl in case someone wants to make another crepe.