🇫🇷 France · Food
Socca: Crispy Niçoise Chickpea Pancake
By eatmundo · July 6, 2026
🇫🇷 FRSocca is a delightful, naturally gluten-free street food specialty from Nice, France. This thin, savory pancake made from chickpea flour is traditionally baked in a wood-fired oven until wonderfully crispy on the edges and soft in the center, then seasoned generously with black pepper.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, whisk together 200 g (1 ½ cups) of chickpea flour and 1 teaspoon of salt. Gradually add 400 ml (1 ¾ cups) of cold water, whisking constantly to prevent lumps, until you achieve a smooth, thin batter similar to crêpe batter. Stir in 1 tablespoon of olive oil.
- 2
Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 1-2 hours, or ideally overnight in the refrigerator. This resting period allows the chickpea flour to fully hydrate and develops a smoother texture and richer flavor, which is key to a perfect socca.
- 3
Preheat your oven to its highest setting, ideally 230-250°C (450-480°F), with a large cast-iron skillet (about 25-30 cm or 10-12 inches) or a heavy baking sheet inside. Add 2 tablespoons of olive oil to the hot pan and carefully swirl to coat the bottom evenly. The oil should be smoking hot when you remove it from the oven.
- 4
Carefully remove the blazing hot pan from the oven. Give your socca batter one final stir. Pour a very thin layer of the batter into the hot, oiled pan – it should sizzle immediately upon contact. The goal is to create a pancake about 2-3 mm (⅛ inch) thick, no more.
- 5
Immediately return the pan to the preheated oven. Bake for 8-12 minutes, or until the socca is beautifully golden brown, with crispy, slightly charred edges and some bubbles forming on the surface. Keep a close eye on it, as cooking times can vary depending on your oven's heat distribution.
- 6
For an extra crispy finish, you can switch the oven to the broiler setting for the last 1-2 minutes, watching it very carefully to prevent burning. The surface should develop a delightful blistered and browned appearance, truly enhancing its street food charm.
- 7
Once removed from the oven, let the socca cool in the pan for just a minute or two. Transfer it to a cutting board and quickly slice it into wedges or irregular pieces with a pizza cutter or a sharp knife. It's best eaten piping hot and freshly baked.
- 8
Generously season the hot socca with plenty of freshly ground black pepper. Serve immediately as a rustic appetizer or a delightful snack. The contrast between the crispy exterior and the tender interior, along with the peppery kick, is what makes socca so irresistible!
Frequently Asked Questions
Why isn't my socca getting crispy?+
Ensure your oven and pan are very hot before pouring the batter; a lack of initial high heat prevents the characteristic crisp crust. Also, avoid overcrowding the pan, as this can steam the socca rather than crisp it.
Can socca batter be made in advance?+
Yes, you can prepare the batter a few hours ahead of time or even overnight. Refrigerate it, and give it a good whisk before cooking as the flour may settle.
What type of pan is best for cooking socca?+
A well-seasoned cast iron skillet or a heavy-bottomed oven-safe non-stick pan is ideal. These pans retain heat well, which is crucial for achieving a uniformly crispy socca.
How can I tell if my socca is perfectly cooked?+
Socca is done when it's deeply golden brown and crispy around the edges, with some slightly charred spots. The center should be firm and cooked through, not doughy.
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