Socca (Chickpea Flour Crepes) with Roasted Spring Vegetables
- 2 cups chickpea flour
- 2 cups water
- 1/4 cup olive oil
- 1/4 tsp cumin
- ½ tsp salt and pepper to taste
- 1 bundle of asparagus, medium thick
- 8 oz shitake or white mushrooms
- 4 scallions
- 2 garlic cloves
- ½ tsp red pepper flakes
- 2 TB olive oil
- Toasted sesame oil and Bragg’s Liquid Aminos, to taste
This vegan recipe is versatile and easy to prepare. Wrap the crepe around all sorts of sweet or savory fillings. Vegans and gluten free people will love these!
Preheat oven to 400 degrees. In a mixing bowl, thoroughly combine chickpea flour, water, olive oil, cumin, salt and pepper. Mixture will be similar to pancake batter in thickness. Heat a 9” skillet over medium heat. Coat bottom with a thin layer of canola oil and add about ¼ cup of crepe batter to pan. Holding handle, lift pan and quickly rotate to evenly spread batter. Cook for about 2 minutes and carefully flip to cook other side. Keep warm on a plate while making the rest of the crepes. Trim off woody end of asparagus and cut each spear in half lengthwise and then in 2 inch pieces crosswise on the diagonal. Remove and discard stems from shitake mushrooms, if using, and slice mushrooms into 1/4” slices. Trim scallions and slice into 1/2” pieces, including most of the green parts. Mince garlic. Toss prepared vegetables together in a bowl along with the garlic, red pepper flakes and drizzle with olive oil. Toss to coat. Place on a baking sheet in a single layer and place in the preheated oven and roast for about 10 minutes. Half way through roasting, using a spatula, toss vegetables and spread out again in an even layer. When vegetables are crispy and golden, remove from oven and drizzle with toasted sesame oil and Bragg’s Liquid Aminos, to taste. Serve vegetables rolled up in crepes.