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Socca from Vieux Nice

Socca from Vieux Nice #FrenchFridayswithDorie

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 Dorie’s Socca from Vieux Nice was a surprise hit! So easy and a delicious starter that will please even the pickiest palates.

Socca from Vieux Nice on a square white ceramic plate with a glass of white wine

Socca from Vieux Nice

Who knew I could get the hubby to eat something made with chickpeas???? Especially when I had sent him on a wild goose chase to find chickpea/garbanzo bean flour. After a few phone calls, we finally settled on a chickpea/fava bean flour…and it worked just fine.

This giant crepe is a specialty of Nice…and traditionally cooked on a griddle over an open fire. Dorie had us use a pizza pan, preheated in a very hot oven. As she stated in her cookbook, this Socca from Vieux Nice is best eaten fresh…give it a minute to cool, then dig in. We all enjoyed this nibble before dinner.


Socca from Vieux Nice on a slate platter

Super Simple Bread Recipe

You really don’t need a recipe for this super simple bread. This socca can be  plain or with the minced rosemary that Dorie included in her ingredient list. I highly recommend the added herbs. Equal parts cool water and chick pea flour were mixed with a couple teaspoons of rosemary, salt and touch of olive oil. Like crepes, the batter rested a couple hours before cooking.

The pan was popped into a 500º oven to preheat, then rewarmed again after some olive oil was added. The batter was spread thinly across the pan’s surface, then baked and broiled for a few minutes. No neat slices required. Just rip off pieces of this oversized pancake when it has cooled just enough so you don’t burn your fingers.

Socca from Vieux Nice sliced on a plate with rosemary and olives

Details of this recipe can be found in Around My French Table by Dorie Greenspan.

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40 comments on “Socca from Vieux Nice #FrenchFridayswithDorie”

  1. I love the rosemary you added, this would make a perfect appetizer! (And knowing me, I’d probably burn my fingers ;))

  2. I love watching men that are sent by their wives to the grocery store to get something. You can spot them a mile away. They are taking photos with their phone and texting. They look lost and distraught and it is only a matter of time that someone feels sorry for them and lends them a hand with whatever they are venturing out to gather. Garbanzo bean and fava bean flour sounds delicious and a good swap out. the hubby did well! I think that fresh herbs would make this dish perfect. Are they crispy like a cracker? Have a super holiday weekend. BAM

  3. Looks like fun appy and I really need to make something with rosemary this weekend:@)

  4. How great that a pizza pan can be used for a French crepe.

    I’ve used chickpea and garbanzo flours in gluten-free dessert making and the taste was good. Looks like the savory use of the flours has a happy result, too.

  5. I haven’t ever heard of anything like this…probably the only way my husband would willingly eat chickpeas too. Rosemary is the best. Add fresh herbs seems key!

  6. The first time I ate socca was in Antibes and I fell madly in love with it right there on the spot. I bought chickpea flour to make it and have never gotten around to it. So glad it’s being featured on French Fridays.

  7. I love that your husband helped you out with the flour! This is one that is almost not a recipe isn’t it? Looks delicious!

  8. I actually have some garbanzo bean flour in the pantry. Love this “no recipe” recipe.

  9. Huh! I’ve never had anything like these but they look REALLY good!!

  10. Another bready appetizer to ruin my dinner.. So who cares? I want the olives you have here to eat with mine if its going to be a dinner…again. Loved it!

  11. It´s so common here, I hadn´t eaten it in a long time. Now I have like a week´s worth of socca! As usual you make it look glamorous Liz.

  12. I’ve never seen anything like it, but I’m wishing I was seeing it in front of my face right now!

  13. What an interesting cracker-like bread this is! I think it would go so well with a cheese and charcuterie plate!

  14. Nicely done, Liz! Beautiful presentation…love the olives…they would be perfect to serve with this. My Bill also ate it and enjoyed it! Go figure! Have a lovely weekend!

  15. This looks fabulous and great for entertaining! I’ve never tried Socca but I like the sound of fresh rosemary and herbs in crackers and bread. Great way to incorporate chickpeas into the diet too especially since you could get your hubby to have some:)

  16. Yours looks fantastic… I get now how thin it needs to be. Nicely done.

  17. This sounds delicious! I’m not a big chickpea fan but I’ll eat this any day, especially when it looks that good and there’s rosemary involved. 🙂 Happy Friday Liz!

  18. What a fun and unique dish. I didn’t realize till this past year that chick pea flour was commonly used in France. Love the addition of fresh herbs!

  19. Never made 9and maybe ate) socca so this is very cool. Love the idea of chickpea flour and I am growing rosemary. It looks wonderful.

  20. Ha… Never heard or tried this.. There just so many amazing foods out there!! Know we would love this.. Will give it a try.. Love that it is so easy and you can change it up to you liking!

  21. I have never tried socca but it looks very delicious 😀
    Great recipe!


  22. I think your socca looks fab with the olives. I really did not expect much from this, but I liked it!

  23. This looks like a good pre-dinner snack and I love how you have some olives in the background because I’d say the two would work together well. I go like that casual kind of dining where you just get in there with your hands and rip things apart xx

  24. This is wonderful Liz. I’d eat up a ton of this.

  25. Yours looks fabulous and crispy – perfect!

  26. Looks delicious! I’ll have to try it over the weekend.

  27. Simple , easy and delicious nibble , Lizzy !

  28. This is something I would totally love too!

  29. I have that chickpea/ fava blend in my pantry but have never used it – I am going to have to give that a try. I am not sure I could get Joe to run all over town on an ingredient chase – although, I have talked him into some pretty unusual errands 🙂

  30. Beautiful photographs and I’d love this as a quick bite with drinks before dinner.

  31. Looks delicious, Lizzy. Husband thumbs up here too! What’s up with that? I like knowing this simple starter recipe to serve to our next dinner guests (when the oven isn’t otherwise in use).

  32. Love this appetizer – sounds so classy!

  33. Such a nice dish. Is this an authentic french dish? We have something similar Indian dish. Love the use of chickpea flour.

  34. Liz, what a wonderful presentation of your Socca on that fabulous slate serving platter – it really fits the theme of this unusual “pancake” that originated in Italy. This was also my first time making a Socca and it was a fun recipe! Love the fact that you served a delicious mix of olives alongside.
    Have a nice weekend!

  35. I love socca, and yours is a beautiful plate. I have so enjoyed seeing all of the Fridays with Dorie participants and the beautiful renditions of this classic. Brava!

  36. First time I had socca and liked it more than I thought. Is much better fresh. With goat cheese/ Def a repeat.

  37. I love chickpea flour or also known in Indian stores as Besan or Gram flour. 🙂 I know these lovely treats are yummy! Glad Bill liked them.. wild goose chase and all. 🙂

  38. For me the rosemary made it more palatable. But it was still a bit too dry for me. Glad you and your husband enjoyed the socca.

  39. The advantages of being in Manhattan include living within walking distance of several specialty gourmet markets so I can get chickpea flour very easily. I’ve used it in the past but have been meaning to experiment more and this looks interesting. I’m glad hubs liked it. 🙂

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