Savory Pancakes with Tomato and Spinach Filling (serves 4 – 6)
Finding out about Socca has opened up all sorts of things I can’t eat – pizza, pancakes, dipping ‘bread’ like pita. Socca apparently hails from Nice in the South of France and is a simple dough-like food (for want of a better word). Very easy to make and can be used in many different ways. Tonight I experimented with savory pancakes and it worked. The amount of different fillings is infinite. I used crushed tomatoes, spinach and garlic.
1 cup of chickpea/garbanzo flour
1 egg – beaten
1 1/2 cups water
1 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
Place chickpea flour in a mixing bowl and make a hole in the center.
Pour beaten egg into whole and draw flour into it gradually.
Add water bit by bit drawing flour into it gradually.
Finally, add olive oil and seasoning.
Grease a skillet/frying pan and add a ladle of batter and cook on both sides.
Set pancake aside and repeat.
12 oz crushed tomatoes (Pomi brand)
8 oz baby spinach
2 cloves garlic – roughly chopped
Place crushed tomatoes in skillet/frying pan
When hot add spinach and garlic.
Let spinach wilt, stirring from time to time
When cooked, place a good spoonful of sauce on each pancake and wrap up.
Place in a dish and cook in oven for 10 minutes or so until nicely cooked through,
Serve straight away.