What's cooking this week: French gluten-free crepes (socca)

In my search for gluten-free ideas I stumbled on a recipe for socca, a French style of pancake/flatbread, a popular street food in Nice, where they are cooked on a griddle and served warm with rosemary and pepper in a paper bag.

They are simple to make and need four ingredients: chickpea flour, salt, water and olive oil — get the recipe here.

They are great eaten on their own with a sprinkling of olive oil and grated cheese or used as a base for a salad, or rolled up like a wrap.

You can add crushed garlic, chilli or a spoonful of seeds to the batter in the pan —
I added chopped herbs. 

I cooked the socca in a nonstick pan to which I added a little sunflower oil, pouring it off before adding the batter.

They are nicest eaten straight out of the pan. At a stretch they can be refrigerated, but better still is to keep the mixture in the fridge and fry the next day.