Question about the ingredients

Question

It says there's a quarter cup of water, but it doesn't say where or when to use it.  Thru sound great.   i'm going to make these and omit the water the meantime.

Nancy · Answer

If you made the batter thinner and cooked it in a wide pan, it could also make a crepe…Buf maybe make it the first time as written and get a feel for it.

VegasDebra · Answer

That recipe looks good too. However, it's a flat bread and not a crepe, but thank you.I'm going to try it

Nancy · Answer

Yes in general to what Lori thought.I have made this dish (under its French name...made around the Mediterranean), it is very easy and very good.Have a look at this reliable recipe to see when to use the water.https://www.loveandlemons.com/socca-recipe/#wprm-recipe-container-48965

Lori T. · Answer

I've never made this recipe, but I can only assume that the extra water is to help you achieve the correct batter consistency if needed.  Sometimes when you are working with various kinds of flour they can vary in the amount of liquid they will absorb.  If it's a very humid day, that might not be much.  However, if you live in a desert area, you would probably consistently need to use slightly more liquid to achieve a batter.  I recommend keeping the water out until the batter has rested for that hour, and then adjust as needed with the water.

Question about the ingredients

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