GLUTEN-FREE, DAIRY-FREE, EGG-FREE,VEGAN Socca Wraps (Crepes/Pancakes/Pizza Base?) These are quick to make (other than the resting time!) and incredibly versatile. I’ve included just a simple plain recipe below but you can add herbs, spices, sweet fillings, savoury fillings. We have started using this really successfully as home made gluten free wraps as store bought ones tend to have some pretty awful ingredients. We also add berries and raw honey for pancakes.
I haven’t frozen any yet as they don’t last long in our house but if I ever do I’ll report back!
Makes about 6 wraps/crepes
1 ¼ cup chickpea flour
2 cups water
2 tablespoons olive oil
A pinch of salt
Whisk the chickpea flour and water in s bowl until well combined. Cover with a lid/cloth and let rest at room temperature for 4 to 10 hours.
After this time, add the olive oil and salt to the mixture and whisk well.
Lightly grease a 10-inch/25cm pan (if possible with a thick bottom) with olive or coconut oil. Warm it on a medium-low heat and scoop one ladleful of batter into the pan, rolling until it thinly covers the bottom.
Cook for about 2 to 3 minutes per side. The Socca should become a golden/brown color on both sides. The exact cooking time will depend on how thick you’re making them.