International Recipes and Cooking Around the World

Socca Niçoise au Four

Socca Niçoise au Four (French Provencal chickpea bread)

(French Provencal chickpea bread)

Average: 4.7 (7 votes)

This roasted chickpea crepe is a famous specialty from Nice. The batter is baked on large copper pans in wood-fired ovens and was orginally sold by vendors to hungry workers as a cheap breakfast meal. Today it is a popular snack or starter to a meal.

3 to 4 servings


  • Chickpea flour -- 1 cup
  • Water -- 1 to 1 1/2 cups
  • Olive oil -- 4 tablespoons
  • Salt -- 1 teaspoon
  • Fresh cracked pepper


  1. Preheat oven to 450°F and place a large cast-iron skillet or pizza pan in the oven to get it hot.
  2. Whisk together the chickpea flour, water, 2 tablespoons of the olive oil and salt. The batter should be smooth and have the consistency of heavy cream. Set aside to rest for about 10 minutes.
  3. Add the remaining 2 tablespoons of olive oil to the bottom of the skillet or pizza pan and wipe it around with a paper towel to coat the bottom evenly. Pour about 1/8-inch of the the batter into the pan and turn to spread the batter evenly over the bottom.
  4. Place in the hot oven and bake until the top is nicely browned and charred in a few places, about 10 minutes. Removed to a cutting board and repeat with the remaining batter.
  5. Cut into squares or wedges, sprinkle with fresh cracked pepper and serve immediately with a glass of chilled rosé wine.

Socca Niçoise Variations

  • A cast-iron skillet or pizza pan works nicely, but you can try using a regular baking pan instead.
  • Stir some thinly sliced onions or a little fresh rosemary or thyme leaves into the batter.


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