Mother’s Day is here and many of you must be already planning a brunch date with your mom. My mom is pre-diabetic, and she does everything to control her blood sugar. Although she is not diabetic, she follows a strict low-carb diet and eating style. Breakfast with mom is a difficult task, because she is an early riser. Every day she wakes at 5:30 AM and does a strenuous exercise that include 100 jump rope hops. Then she walks for half hour before she starts her day. The idea of staying fit and healthy definitely runs in my family. While my sister follows a similar exercise schedule daily, I being a lazy soul always settle for HIIT training. I do HIIT training whenever I have time(three days a week), and relax rest of the week. Now that mom and I are never able to eat breakfast together, brunch always fit snugly in our schedule. This low-carb socca crepe is the best socca crepe ever for a quick brunch with your mom and family. With chickpea or garbanzo bean flour, buckwheat flour and a variety of sweet and savory toppings, this is definitely a great choice for your palate. Try this best socca crepe recipe for this Mother’s Day and let me know if you were able to please your mom.
My Best Socca Crepe Recipe:
My best socca crepe is vegan, which again perfect for those following a particular vegan lifestyle. Making these is so quick that even a lazy soul like me prepares it very often. The sweet one has a vegan chocolate sauce and the savory one has green curry spiced sautéed vegetable. If you want to add more protein to this dish, go for a tofu scramble instead. Those who love eggs and meat can combine with this best socca crepe too.
I used chickpea flour and buckwheat flour for this dish. The dark hue comes from the buckwheat flour. Adding some seasoning uplifts the flavor of the socca. However, I just kept it simple because each recipe has copious amount of toppings.
With just 18.6g carb and 114 cal per serving, this is certainly a healthy dish. If you are counting carbs, then go ahead with the savory option. Add some protein to make it more delicious. The sweeter version is healthy too. With no refined sugar, it is definitely a diabetic friendly recipe. My favorite way to eat it is with a peanut butter, sugar-free chocolate sauce and fresh fruits. Sometimes, my sweet monster craves for a chocolate slathered crepe. That’s when I eat this socca with a many spoons of nutrella. (That’s just once-in-a-while) Here is a nutrition chart!
And some suggestions for Mother’s Day Menu:
Happy Mother’s Day to all mommies out there!
This classic socca recipes takes a healthier turn. With curried veggies and fresh fruits, this simple socca truly becomes a best brunch recipe.
- 1 cup garbanzo bean flour or besan
- 1 ½ cup luke warm water
- 2 tbsp buckwheat flour
- 1 tbsp canola or olive oil + more for cooking the socca
- A pinch of salt
- Assorted vegetables of your choice (I used broccoli, zucchini, mushrooms, grape tomatoes)
- A handful of cashew nuts(optional)
- 1 tbsp green curry paste
- 1 tsp canola oil
- 1 tsp dried basil flakes
- Salt n pepper to taste
- 1/2 cup Banana sliced
- 1/2 cup Red grapes
- 1/2 cup Blueberries
- Vegan chocolate sauce (as required)
- A dash of cinnamon
In a medium bowl, take all the dry ingredients for socca.
Mix the oil in the water and shake vigorously to form an emulsion.
Add slowly to the dry ingredients and whisk well to make a smooth batter.
The consistency should be thicker than crepe and thinner than pancake.
Heat a griddle and grease it.
Pour a ladle full of batter to and spread evenly by shaking the griddle. You can also use the spoon and make a circle as we do while making a dosa.
Add a few drops of oil around the edges.
Cover and cook until done. The socca crepe will start leaving the pan as it is ready.
No need to flip and cook the other side.
Serve with your choice of toppings or with the toppings suggested by me.
In a bowl take all the vegetables and mix the green curry paste.
Add oil in a pan and sauté the vegetables until vegetable lose water and done but still with a bite. (I don’t make mushy vegetables)
Add the nuts towards the end and turn the heat off.
Serve with a freshly made socca.
- Add some crushed garlic, chopped herbs such as cilantro, parsley or dill to add more flavors to the socca.
- This socca batter can be used as a skillet pizza base. It's a perfect gluten-free base.
- Make a flatbread of this batter and enjoy it as a savory bread with your meal.(keep the batter little thick for the flatbread.)
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