If you walk through any bustling open-air food market on a Saturday morning in Nice, France, your olfactory is immediately treated to the fragrance of chickpeas, buttery olive oil, and smoky cumin. Known as French “street food,” socca or the French galette, hot off the griddle and eaten with your fingers is a Mediterranean summer staple.  This savory pancake made from chickpea flour (a gluten-free dream!) becomes the perfect canvas for colorful ingredients!  Can I spend heaven in a French market?

Galettes are ridiculously quick and simple to prepare, super healthy and delicious with a chilled Rosé! You can tweak the batter depending on your gustatory mood. If you are channeling Morocco, add cumin, a little turmeric and cinnamon to the batter, or keep it simple with just flour, water, olive oil, cumin and salt and be more adventurous with your toppings. Take a look at my pictures above for ideas! Galettes make for a fun appetizer with blistered cherry tomatoes, ricotta cheese and drizzle of honey or a delicious light dinner topped with avocado and a green salad!

I have just discovered chick pea flour and its wondrous nutritious benefits. Not only is it gluten-free, but high in fiber. You can either shoot for a traditional thin crepe  or add more flour and make a thicker “American pancake.” The key is a very hot cast-iron skillet or whatever you use to make your Saturday morning pancakes!

French Galettes

Ingredients:

2 cups chickpea flour

1 1/3 cup warm water

1 teaspoon cumin

1 teaspoon Kosher salt

3 tablespoons good olive oil

Fresh ground pepper

Directions:

In a bowl, combine your flour, salt, cumin, oil and whisk together with your water. Cover and let sit on the counter for 2 hours or overnight in the refrigerator.

Heat up your cast iron skillet, drizzle a little olive oil or coconut oil and then spoon out batter to make individual pancakes. You are aiming for a crisp pancake.

Either serve hot straight off the skillet with a little olive oil and ground pepper or plate and dress with toppings.

Topping suggestions:

*Pesto, cherry tomatoes, olives, crumbled feta & a chiffonade of basil

*Braised leafy greens such as Swiss chard topped with shavings of Manchego

*A handful of Arugula, squeeze of lemon, shaved Parmesan, olive oil, fleur de sel & ground pepper

*Hummus topped with grilled vegetables and a swirl of olive oil

*Avocado, lemon, olive oil, salt & pepper

*Roasted cherry tomatoes, ricotta cheese, swirl of honey

Bon Appétit!

Farrell