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    • Servings: 6
    • Prep: 24 hours
    • Total: 25 hours

    Chickpea Crepes with Squid (La Socca aux Encornets)

    This simple and classic gluten-free crepe from Nice gets topped with a tasty squid ratatouille.

    Ingredients

    Metric: off on

    for the crepes:

    2 1/2 cups chickpea flour

    1 1/2 cups olive oil, plus more for greasing

    kosher salt and freshly ground black pepper, to taste

    for the ratatouille:

    2 pounds squid bodies and tentacles

    3/4 cup olive oil

    6 ounces common mushrooms of your choice (champignon de Paris, oyster mushrooms, or chanterelles work well), thinly sliced

    3 shallots, diced

    3 vine-ripe tomatoes, cored and diced

    2 medium yellow onions, diced

    2 red bell peppers, diced

    1 garlic clove, peeled and crushed

    1 teaspoon curry powder

    1/2 teaspoon ground turmeric

    kosher salt and freshly ground black pepper, to taste

    minced cilantro, to taste and garnish

    for the crepes:

    250 grams chickpea flour

    375 ml olive oil, plus more for greasing

    kosher salt and freshly ground black pepper, to taste

    for the ratatouille:

    900 grams squid bodies and tentacles

    200 ml olive oil

    150 grams common mushrooms of your choice (champignon de Paris, oyster mushrooms, or chanterelles work well), thinly sliced

    3 shallots, diced

    3 vine-ripe tomatoes, cored and diced

    2 medium yellow onions, diced

    2 red bell peppers, diced

    1 garlic clove, peeled and crushed

    2 grams curry powder

    1 gram ground turmeric

    kosher salt and freshly ground black pepper, to taste

    minced cilantro, to taste and garnish

    Directions Comments & Suggestions

    1. Make the crepe batter: In a large bowl, stir the chickpea flour, olive oil, salt, pepper, and 2 cups|500 ml water to form a smooth batter. Cover and refrigerate overnight.

    2. Make the ratatouille: The next day, wash and clean your squid. Cut the bodies into 1/2-inch rings.

    3. Heat the olive oil in a wok over high heat. Add the squid and cook for 5 minutes. Lower the heat to medium, then add in the mushrooms, shallots, tomatoes, onion, and garlic. Cover and cook for about 1 hour, stirring occasionally. Stir in the curry powder, turmeric, salt, and pepper and, right before serving, toss in some cilantro.

    4. Meanwhile, make the crepes. Heat a splash of olive oil in a crepe pan or large nonstick skillet over medium-high. Add about 1/2 cup|125 ml crepe batter into the pan, swirling it into a thin and even layer covering the pan. Cook, flipping once, until crispy on each side, about 5 minutes.

    5. To serve, crush up some of the crepes into some bowls and top with the ratatouille.