Rating: 5 stars
3 Ratings
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  • 3 Ratings

Elegant, yet filling; protein-packed, yet airy and light—these thin pancakes are perfect for a light dinner for two, or a simple brunch. The pale-yellow flour soaks up a lot of liquid to make a sturdy batter, which means the crêpes are simple to cook. Topped with asparagus, feta, and avocado, the result puts a refreshing spin on a vegetarian meal that you might have also heard it referred to as socca. Once you’ve gotten the hang of the recipe, try mixing up the fillings with any number of savory combinations. Smoked salmon and dill or brie and arugula would be a good place to start. Shopping tip: Chickpea flour (also called garbanzo bean flour) is readily available at grocery stores from brands like Bob’s Red Mill.


Credit: Greg DuPree

Recipe Summary

35 mins
35 mins
Serves 2


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with rack 6 inches from heat. Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.

  • Meanwhile, process feta, yogurt, pepper, and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.

  • Toss asparagus, 1 tablespoon oil, and remaining ¼ teaspoon salt on a rimmed baking sheet. Broil until crisp-tender, 3 to 5 minutes. Heat 2 tablespoons oil in a large nonstick skillet over medium. Add cumin seeds and cook, stirring often, until golden and fragrant, about 2 minutes. Transfer to a bowl; wipe skillet.

  • Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes. Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.

  • Top with whipped feta, asparagus, watercress, and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with cumin oil.