Socca, is a childhood memory passed to me from my mother. She brought these delicious chickpea crepes from Provence. Though our loved ones pass, they stay with us forever, no? All to say, remembering her led me to make a batch at work. Using a very thin batter of chickpea flour, oil, and water applied to warm pan and working them like pancakes, I then filled them with bitter wilted lettuces and roasted peppers, along with a loin of monkfish wrapped in prosciutto. They sold out. All to say, my mother would have been happy. And proud.