I tried to make socca with almond flour instead of chickpea flour. (And an egg, sliced almonds, almond and other extracts, and a wee bit of amaretto.)
What happens is it doesn't work, heh. This griddle-splotch never becomes a crepe. It becomes delicious-smelling mush that increasingly sticks to the pan on the bottom.
Medievalists and Medieval-adjacent. Sort-of.