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Chickpea Crepes with Squid (La Socca aux Encornets)

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

Servings: 6
Prep: 24 hours
Total: 25 hours

Ingredients

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

Directions

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.

From How-To: La Socca Aux Encornets