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1/2 tsp dried rosemary or thyme

2 tbsp olive oil

1 cup unbleached white flour

1 cup chickpea flour

1 tsp salt

1/4 tsp black pepper coarsely ground

1 1/2 cups warm water

oil for frying

Gently heat rosemary or thyme in olive oil for 2 min. on very low heat. Set aside to cool for 2-3 minutes. If using rosemary, pour oil through a strainer and reserve (not necessary to strain if using thyme).

Mix both flours with salt and pepper. Add the water to the flour mix and beat with a whisk til smooth. Beat in the herb-infused olive oil. Allow batter to sit for 20 min.

Heat a small skillet or crepe pan on medium heat. Oil lightly. Pour about 1/4 cup batter into the pan, tipping it so the batter thins out into about a 6-inch circle. Cook for about 30 seconds until the crepe is golden brown on the bottom; then, with a spatula, flip it over and cook 10-15 second more. Remove crepe to plate and keep covered. Repeat. You should have enough batter for about 12 crepes.

You can roll the crepes into cylinders for dipping, or fill them with any spread you favor (cheese spreads, tapenade, hummus, etc.).


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