Socca filled with Kale and topped with Fig Balsamic

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Socca filled with Kale and topped with Fig Balsamic


  • 3/4 cup chickpea flour (garbanzo bean flour)
  • 3/4 cup water
  • 2 tablespoons plus 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried thyme


  1. Toppings

    For the Socca: In a medium mixing bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt and thyme

  2. In a 10-inch nonstick Le Creuset® crepe pan, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter.

  3. For the Filling

    In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shallots garlic, salt and pepper. Cook for 5 minutes, stirring frequently. Add the kale and mushrooms. Stir until the kale wilts, about 3 minutes. Add in red onions and sauté for another 2-3 minutes.

    To assemble, spoon the filling into the center of each socca. Roll up the socca like a crepe to encase the filling.  Drizzle with fig balsamic or any other balsamic of your choice.

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