Jul 14 2026
Restaurants›Chez Lulu›Socca Recipe

Socca Recipe

Inspired by Chez Lulu
Time1h 15m
Serves4

a traditional street food from the south of France. savory chickpea crepe served with a generous turn of cracked black pepper and a smear of tapenade

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Ingredients

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Socca batter

Finishing & serving

Method

Socca batter

  1. 1

    Whisk dry ingredients

    In a medium mixing bowl, sift or whisk together 1 cup chickpea flour, 3 tsp fine sea salt, and 1 tsp smoked paprika (if using) until uniform.

  2. 2

    Add water and oil

    Gradually whisk in 1 cup water until a smooth, lump-free batter forms. Whisk in 2 tbs extra-virgin olive oil until incorporated. The batter should be pourable, similar to heavy cream. If too thick, add up to 2 tbs more water.

  3. 3

    Rest

    Cover the bowl and let the batter rest at room temperature for 30–60 minutes. This hydrates the flour and mellows flavor (traditional socca often rests 1 hour).

Cook and finish

  1. 4

    Preheat oven and skillet

    Place a 10–12 inch ovenproof cast-iron skillet (or heavy ovenproof nonstick) on the middle rack of the oven and preheat to 475–500°F (245–260°C). Allow skillet to heat for 15 minutes so it's smoking-hot.

  2. 5

    Oil the pan

    Carefully remove the hot skillet from the oven using oven mitts. Add 1 tbs extra-virgin olive oil and swirl to coat the bottom completely; it should shimmer and be nearly smoking.

  3. 6

    Pour batter and bake

    Give the batter a quick whisk, then pour it into the hot skillet, tilting the pan to create an even layer about 1/8–1/4 inch thick. Immediately return the skillet to the oven. Bake for 8–12 minutes until edges are brown and the top is set.

  4. 7

    Broil for char and bubbles

    Switch the oven to broil (high) and broil the socca 1–3 minutes, watching closely, until the top develops dark brown spots, bubbles, and some blistering—this produces the characteristic crisp edges.

  5. 8

    Finish and season

    Remove skillet from oven. Slide socca onto a cutting board or keep in skillet. Immediately drizzle a little extra-virgin olive oil over the surface, grind a generous amount of cracked black pepper to taste across the top, and sprinkle chopped parsley or oregano if using.

  6. 9

    Serve with tapenade

    Cut the socca into wedges or tear into rustic pieces. Serve hot with 3 tbs olive tapenade on the side or spread a thin smear on each piece before serving. Offer lemon wedges for those who want a squeeze of acid.

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