Socca, Moutarde au miel Pommery®

Serves: 4 people • Prep: 5 minutes • Cooking: 10 minutes • Difficulty: easy

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Ingredients

• Chickpea flour: 100 g
• Water: 200 g
• Olive oil: 2 cl
• Moutarde au miel Pommery®: 80 g + 80 g
• Whole egg: 1 pc (50g)
• Fine salt

Method: Socca, Moutarde au miel Pommery®

• In a mixing bowl, combine the chickpea flour, a little salt, 80 g of wholegrain honey mustard, the egg and the olive oil.
• Whisk together and thin with the water. Heat a non-stick pan and pour in a small ladle of the batter.
• This batter should bubble in the pan. If it doesn't, heat the pan a little more.
• Carefully flip the pancake and brown the other side.
• Place on a small plate, roll it up and enjoy, topped with wholegrain honey mustard.