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My latest fixation is socca, a peppery crepe made with chickpea flour. This street food from southern France is an impressive snack for dinner guests and it just so happens to be easy to make, gluten-free, and amazingly tasty.

1 cup garbanzo bean flour
2 T. olive oil
1 tsp. each sea salt & cracked black pepper
1 cup water
cumin, or smoked paprika

Whisk ingredients to a smooth batter. Cover and rest for an hour or more. Preheat a saute pan, preferably a cast-iron skillet, in a 400-degree oven. When smoking hot, swirl the pan with some olive oil, add 3/4 cup of the batter and pop it back in the oven for 10 minutes. Finish under the broiler until charred in spots. Turn out on to a cutting board, slice into wedges and drizzle liberally with olive oil, cracked pepper and salt. And for a super-frawnch expérience, enjoy with a glass of rosé over ice.

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