Yellow Pea Socca

250 g yellow pea flour (or chickpea flour)

500 ml cold water

5 tablespoons olive oil (2 for the batter and three to grease the pan)

1 teaspoons salt

Salt & pepper to taste before serving

1. Preheat oven to maximum temperature with the empty pan inside (it needs to be very hot when you pour the batter).

2. In a big bowl, pour the water, add the pea flour and whip to avoid lumps.

3. Add salt and 2 tablespoons olive oil. Stir again.

4. Once the oven is hot, take the pan out and grease with the 3 tablespoons of olive oil.

5. Pour the batter into the pan, the ideal thickness is no more than half a centimeter. If your pan is too small, use two.

6. Put the pan back in the superior third of the oven. Cook for 3 minutes.

7. Passez le four sur grill (broil), et laisser entre 5 et 10 minutes selon votre four. Il faut que le dessus de la socca soit doré, mais pas trop brûlé.

8. Set the oven to broil, and keep cooking for 5 to 10 minutes depending on your oven. The socca must be golden, but not too burnt !

9. While you cook the socca, blisters might appear, you need to pierce them !

10. When the socca is golden, take it out of the oven, cut it into triangles and unstick it from the pan with a spatula. If it sticks, you didn't put enough olive oil!

11. Serve the triangles in individual plates, so everyone can add salt and pepper to taste.  Enjoy it while it's still hot!