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<a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/03/14/FDGDCOI1TR1.DTL" target="_blank">http://www.sfgate.com/cgi-bin/articl...DGDCOI1TR1.DTL</a><br><br>
^^^ complete article ^^^ (recipe<span style="color:#FF0000;"><b>s</b></span> included)<br><br>
When I was in college and went to the South of France to visit a friend who was studying abroad, the first place she took me to was the farmers' market in Nice. Baguettes were sold for a quarter. Spring vegetables were piled up in the stalls begging for the most discerning French women to take them home.<br><br><br><br>
Down at the end of each row of stalls were the socca makers. One cook lorded over a large, hot round griddle fixed over a steel drum. The cast iron retained a ton of heat, and the golden brown pancakes came flying off the grill. "Come,'' said my friend, Carolyn. "You have to taste them. You'll love them.''<br><br><br><br>
And she was right. The socca-maker first pours a bit of thin brown batter onto the griddle, then quickly spreads it with a spatula. The socca cooks quickly, and the cook flips it for a quick browning on the other side. When the socca is finished, the large pancake is rolled into a cone and folded into parchment. It is burning hot, but is too irresistible to let cool, and so scalded fingers are an inevitable casualty of the delicious process.
 
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