La Socca (crispy Chickpea Pancake)

Using an electric whisk, blender or food processor, whisk the flour, salt and 250 ml cold water to a creamy batter. Leave to stand for at least 10 minutes. Heat a frying pan until very hot and brush the surface with oil. Whisk the batter again, adding extra water if necessary, to produce the consistency of thin cream. Pour 4 tablespoons of the mixture into the pan to make a thin coating. Cook over a high heat for 2 - 3 minutes until the surface bubbles, the edges are crisp and golden and the centre is barely set. (Cook only on one side.) Cut in half crossways with a spatula, and fold each half in half again. Tip the wedges into a twist of paper or on to a plate, season with salt, pepper or sugar and serve immediately. Repeat until all the batter is used, allowing 2 wedges per serving. Serves 4