Tuesday, February 18, 2014

Soccas with Mushrooms and Spinach



Soccas with Mushrooms and Spinach

Socca, or farinata, is an Italian thin and unleavened pancake (or crêpe) made with chickpea flour.  Can’t you tell I’m on a crêpe mission these days?  I hope you didn’t miss the luscious Simple Sweet Crêpe recipe from my previous post (please click here for the recipe).  Since Soccas are made with chickpea flour, they are naturally gluten free.  So, if you, or know anyone who’s on a GF diet, these would be wonderful savory crêpes to add to the menu.  Even if you're not on a GF diet, these are too scrumptious to pass up!

Soccas with Mushrooms and Spinach

I love the nuttiness from the chickpeas (also called garbanzo beans) flour in these soccas.  Below is a picture of the one that I used.  The chickpeas flour is widely available in most health food stores and supermarkets these days.  If you can’t find yours in the local market, please click here for the product online.  Hm…after checking, I noticed it’s even cheaper online than the one I got from the market.  Guess I’ll be taking advantage of the online one next time.

Soccas with Mushrooms and Spinach

These Socca turned out soft and tender with a hint of spice and earthy flavor from the cumin.  They really stand up to strong flavors so I paired them with sautéed crimini mushrooms, oyster mushrooms and spinach.  I dolloped some Fresh Thyme Crème Fraîche on top for a little creaminess.  

Soccas with Mushrooms and Spinach

There’s no right or wrong way on how to enjoy these soccas.  But I do like to get a little bit of everything all in one bite; soccas, mushrooms, spinach, fresh thyme and Crème Fraîche.  These soccas are decadent and satisfying.  Yet, they are also low in carbohydrates, and a great source of protein and fibers.  I say, they are the perfect healthy savory crêpe to enjoy without scarifying flavors.

Soccas with Mushrooms and Spinach

Want to follow me to the kitchen to make these soccas?  Come on in!

1) In a medium mixing bowl, whisk together the chickpea flour, water, the olive oil, salt, and the cumin. 
2) This is how the batter looks after whisking.  Very smooth and not too thick.
3) In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.  With a measuring cup, pour around 1/3 cup of the batter into the pan.  Lift and tilt the pan to coats the batter evenly onto the bottom of the pan. 
4) Cook until the edges begin to bubble and the bottom side turns golden, about 3 to 4 minutes.  With a heat-proof silicone spatula, flip the socca and continue to cook the other side until golden, around 3 more minutes.  Repeat with the remaining batter.

Soccas with Mushrooms and Spinach Pictorial A

5) Now, we’re ready to prepare the fillings.  In a large nonstick skillet, heat the oil over medium-high heat. Add the shallots and garlic and cook until slightly golden brown and fragrant. 
6) Add the mushrooms and cook for 5 minutes, stirring frequently, or until the mushrooms begin to soften. 
7) Then, add the thyme leaves and wine.   Cook until the liquid is almost evaporated, about 3 minutes.
8) Remove from heat and add the spinach.  Gently toss the spinach and the residual heat will wilt the spinach.  Then, fill each socca with fillings and enjoy!

Soccas with Mushrooms and Spinach Pictorial B

Super easy, right?  They look more complicated and sophisticated than they actually are.  The beauty of these soccas is that they are very versatile, you can fill them with whatever fillings you like.  Since mushrooms and spinach are my family’s favorite, so those were what I used.   You can even make the batter or even the soccas and fillings ahead of time.  Simply fill and roll them right before you’re ready to enjoy.  They really make a wonderful brunch, or great for a light dinner as well.  I hope you’ll give this recipe a try soon.


Soccas with Mushrooms and Spinach




Soccas with Mushrooms and Spinach: (Printable Recipe)

Servings: 4

Ingredients for the Soccas:
1 cup chickpea flour (garbanzo bean flour)
1 1/4 cup water
1 tablespoon extra-virgin olive oil, plus more for cooking
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin

Ingredients for the Filling:
1 tablespoon extra-virgin olive oil
1 large or 2 small shallots, finely chopped
2 cloves of garlic, minced
10 ounce of crimini mushrooms, sliced
6 ounces of oyster mushrooms, cut into bite size pieces
1 teaspoon fresh thyme leaves
1/4 cup dry white wine
2 cups baby spinach

Ingredients for the Thyme Crème Fraîche:
1/2 cup Crème fraîche
1/2 teaspoon agave
1 teaspoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
2 teaspoons fresh thyme leaves

To Prepare the Soccas:
In a medium mixing bowl, whisk together the chickpea flour, water, the olive oil, salt, and the cumin.  In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.  With a measuring cup, pour around 1/3 cup of the batter into the pan.  Lift and tilt the pan to coats the batter evenly onto the bottom of the pan.  Cook until the edges begin to bubble and the bottom side turns golden, about 3 to 4 minutes.  With a heat-proof silicone spatula, flip the socca and continue to cook the other side until golden, around 3 more minutes.  Repeat with the remaining batter.

To Prepare the Filling:

In a large nonstick skillet, heat the oil over medium-high heat. Add the shallots and garlic and cook until slightly golden brown and fragrant.  Add the mushrooms and cook for 5 minutes, stirring frequently, or until the mushrooms begin to soften.  Then, add the thyme leaves and wine.   Cook until the liquid is almost evaporated, about 3 minutes.  Remove from heat and add the spinach.  Gently toss the spinach and the residual heat will wilt the spinach.

To Prepare Thyme Crème Fraîche:

In a small bowl, whisk together the Crème fraîche, agave, lemon juice, cumin, salt and thyme leave until smooth.

To Assemble:

Spoon the filling onto the center of each socca. Roll up the socca like a crepe to encase the filling. Spoon the topping on top and serve.

Vegan Friendly Version:

***If you are on a vegan diet, simply skip the crème fraîche, or replace it with coconut cream for the topping.

45 comments:

  1. Hi Amy , the soccas looks so delicious , have to try them . Thanks for giving the online line , so much easier and thanks for sharing :)

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    1. Thank you, Nee. Hope you love them after you try. ;) Have a wonderful weekend.

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  2. Never heard of soccas before. But since I love crepe, I am sure I will like this. We have breakfast for dinner every Wednesday. This recipe sounds like a winner. I will try this next week. Thanks Amy!

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    1. Breakfast for dinner is a wonderful idea. I usually do that once every few months....guess once a week is a lot more fun. :P Hope you love these savory crepes.

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  3. I have also never heard of soccas before but after reading what you have written about it I am sure I would love to eat it.

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    1. :) Thank you, mun. Hope you'll give them a try.

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  4. Love chickpea, love soccas! These pancakes would make a terrific lunch for us. Thanks for sharing, Amy.

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    1. Thank you, Angie. Glad you like them. Yup, these were so good. My perfect lunch, or light dinner.

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  5. LOVE chickpeas!
    And Mushrooms!
    I could devour this immediately! Mmmmmmmmm xx

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    1. Thank you, Kim. Glad you like this recipe. :) Have a wonderful week!

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  6. These are such delightful crepes and mushrooms are my favorite!

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  7. These look delicious Amy! I've never heard of soccas before but I love crepes so I'm sure I would love this savory version. It sounds wonderful with the spinach and mushrooms :)

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    1. Thank you, Kelly. Yes, these are the savory version of crepes. :) I'm sure you'll like them too.

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  9. Hello, thanks for your visit. :)
    Your photos are great and I really enjoyed the pancakes made from chickpea flour, very interesting and, certainly, delicious.

    Cheers,

    Isabel

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    1. Thank you so much Isabel. Glad you like this dish. Yes, the chickpea definitely is an interesting ingredient for pancake....and the flavor is certainly yummy.

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  10. They look like omelettes haha :) I've never had soccas before, but these look super scrumptious! I don't use chickpeas much in my cooking, much less chickpea flour, but this sounds so interesting, I'd love to try them!

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    1. I don't use chickpea a lot in my cooking either. But I really love the chickpea flour in these soccas, so flavorful. Hope you'll give them a try.

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  11. This looks so intriguing! I love pancakes and what more, healthier ones made of chickpea flour. I've been seeing Red Mill flour with its sorts etc. Must get a pack to try this!

    ~Jayne (www.tenacioustinkering.com)

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    1. Oh yeah, I've tried quite a few of Bob's Red Mill's flours and products. So far, I'm loving every single one of them. The quality is excellent. Hope you'll give it a try too.

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  12. Amy! I am ITalian and I never heard of this! It looks amazing and so healthy! Love the photos - every time!! You are so talented!
    xxoo Anna

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    1. Really? Hm...I guess soccas are not as popular as I thought. :P But these are really yummy and definitely worth a try. ;)

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  13. I love these soccas. Mushrooms are one of my favorite fillings for crepes. I need to go get some chickpea flour and make some. Thank you for sharing:)

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    1. You're most welcome. Hope you'll give these a try. The chickpea soccas are amazing. :)

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  14. I love the combination of flavors in the filling! For what it's worth, Indians and Pakistanis make a similar crepe, albeit, with spices instead of a filling, per se but as a result, chickpea flour is much cheaper at my local Indian grocery store :)

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    1. Oh...lucky you for getting cheaper chickpea flour at your local stores. :) these sounds wonderful with different spices too. :)

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  15. I've made soccas several times but not like this. I usually let the batter sit for a bit. I like this version! Thanks, Amy!

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    1. Oh...does it make the flavor better if you let the batter sit for a while? I might have to give that a try next time. ;)

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  16. Simply delicious, i love the texture of floury and sandy chickpea flour....
    ps: lovin Bob's brand too, but it's a kinda pricey here in Indonesia!

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    1. Oh yeah, love Bob's products. Hope the price will be more affordable in your area soon. It's getting quite popular everywhere, I guess.

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  17. I watched Giada make socca on her show recently and that was the first I'd hear of it. Yours came out utterly perfect. Looks delicious!

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    1. Oh...yeah, I think I watched that episode too when it was on re-run. :)

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  18. We love crepes, do you think we ´ll like soccas too?
    We love this filling: mushrooms and spinach are one of our favorite...
    Have a nice day.

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    1. I think you would. Just need to remember it's a savory version...and with the nutty flavor from the chickpeas. :)

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  19. I've never made soccas before, they look so delicious and intriguing! I absolutely adore crepes so I'm sure these are equally tasty! It sounds like the perfect meal when you need a quick week day dinner :)

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    1. Oh yeah, these were so good. My kids love the fillings and the creme more and they didn't care too much for the soccas. hahaha....

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  20. Your soccas look delicious and I like the filling you chose. I haven't had them when I've been in Italy but have had socca in the Provence region of France.

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    1. Thank you, Dear. Glad you love the fillings too. I hope I've got the chance to try some out if I ever travel to Italy or France. ;)

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  21. These look so delicious, Amy! I LOVE spinach and mushroom! These remind me of crepes. Thanks for sharing! - http://thecharmitspot.com/

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    1. Thank you. Glad you like it too.

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  22. Yay for soccas - they are very popular in France, too! My partner used to eat socca everyday during his teens. Man, the fillings look incredible with these mushrooms! Chickpea flour is the best - I love them in faina - an Argentinian garbanzo flatbread/pizza.

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    1. Wow, your partner gets to eat socca everyday! how lucky. :) Glad you like my fillings of choice too. It's a very yummy combination for sure.

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  23. I love chick pea flour it gives it a delicious nutty flavor when cooked. Delightful fillings and with a drizzle of creme fresh on top and you are good to go! Breakfast, lunch, dinner or appetizer, this dish rocks.

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    1. Thank you, BAM. yes, this one is good for breakfast, lunch, dinner or appetizer. I love multi-taskers too! hahahah...

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