Socca is the crêpe’s southern cousin, so-to-speak; it’s the savory pancake of Nice made of chickpea flour and beautifully bears the golden tan of the Mediterranean browned and crispy at the edges, soft and tender inside…

Best when eaten warm and crisp straight from the vendor in Nice, Socca is a sensual, culinary delight especially when eaten out in the generous sun blessed salty sea air.

Recommended Restaurant for Socca
Restaurant: Socca D’Or
Address: 45 Rue Bonaparte
Directions: It’s in the Vieux-Nice (Old Town Nice), close to the harbor and Place Garibaldi.

Their hours of operation change so please call ahead of time.
Phone: 04 93 56 52 93

If you care to bring a bit of the Niçois spirit into your home, preparing a nice Socca for your family and dinner guests as an appetizer would be a welcoming enriching treat. Here’s a recipe for those wanting a taste of the Riviera chez vous.

Recipe for Socca

1 1/4 cups (150 g) chickpea flour
1 1/2 cups (375 ml) cold water
1 tablespoon olive oil
1 teaspoon salt
freshly ground black pepper
3 tablespoons extra virgin olive oil, for the pan

Whisk the olive oil and salt in a bowl with the cold water. Sift in the chickpea flour. Whisk the mixture gradually to form a thin smooth batter. Let it rest for 1 hour.

Preheat the oven to 425°F/220°C. Spoon the oil into a 9 x 13 inches (24 x 31 cm) roasting pan and heat through in the oven for 3 to 4 minutes. Stir the chickpea batter once more and then pour into the hot pan, and return immediately to the oven. Bake for 10 to 15 minutes, until the mixture has browned around the edges and slightly pulls away from the pan. Take out of the oven and season with black pepper. Let it stand for 5 minutes. Cut into squares or strips. Eat immediately.

You can spice it up if you’d like with tapanade, or tomatoes, balsalmic vinegar, and extra virgin olive oil. Or improvise using your imagination. Or consume it the traditional Niçois way and eat it straight from the table. Serves 4 to 6.