Edit ModuleShow Tags

FreshTartSteph Recipe: Socca (Chickpea Flour Pancakes) with Fried Eggs & Spinach


Somehow on my trip to Provence this summer I completely missed socca, or chickpea flour pancakes. I'm a little bit obsessed with them at the moment, hot off the griddle, topped with nothing more than a grind of black pepper. That's how they're served in Provence, as a snack, wrapped in paper, meant to be washed down with ice-cold rosé.


But they make terrific breakfast/brunch food as well, served as a savory pancake topped with a fried egg and garlicky spinach. Last year I posted a recipe for just one pancake on my personal blog Fresh Tart, as the perfect base for a fast lunch of leftovers. I declare that a crispy, savory pancake can transform any ho hum leftovers into something sublime.

And then, if you're home late from a holiday party, craving a new twist on grilled cheese, do this: Smear two pancakes with harissa, press haloumi cheese into the middle, and griddle for a few minutes to warm through. Seriously the most perfect after-celebration food ever.

Socca (Chickpea Flour Pancakes) with Fried Eggs & Spinach

Serves 4

1 Tbsp. olive oil, divided, plus more for the pan
1 cloves garlic, thinly sliced
pinch of red pepper flakes
1 bunch spinach, trimmed
1/2 c. chickpea flour (Bob’s Redmill is available at local grocery stores)
1/2 c. water (perhaps a bit more)
pinch of cumin
4 eggs
freshly ground black pepper

Heat oven to 140 degrees F. Set out a baking sheet.

Heat 1 Tbsp. of olive oil in a medium, nonstick skillet over medium heat. Add garlic and red pepper flakes and when they're sizzling and fragrant, add the spinach and a pinch of salt to the pan. Saute spinach until wilted and transfer to a small bowl. Cover and keep warm.

In a medium bowl, whisk together the chickpea flour, water, 1 Tbsp. of olive oil, cumin, and a pinch of salt—the batter should be the consistency of thin pancake (or crepe) batter. Return the skillet to medium heat, add a drizzle of olive oil and when the oil is hot, add 1/4 c. of the batter. Cook until set and a little browned at the edges, about 2 minutes. Flip pancake and cook for another minute. Transfer pancake to the baking sheet and keep warm in the oven as you cook the rest of the batter.

Before you fry the eggs, plate the pancakes and top with spinach. Fry eggs in olive oil to desired doneness, nestling an egg on top of spinach and pancakes as you go. Top with a sprinkle of salt & a grind of black pepper and serve immediately.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags