Socca (Chickpea Flour Crepe) - cooking recipe

Ingredients

1/2 teaspoon dried rosemary (or sub 1/4 tsp dried thyme)
2 tablespoons olive oil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups warm water
1 cup unbleached flour (regular wheat or maybe a gluten free blend)
1 cup chickpea flour
extra oil (for frying)

Preparation

Gently heat the dried rosemary (or thyme) in the olive oil for a few minutes on low heat. Set aside and allow to cool for a few minutes. If using rosemary, pour the oil through a strainer and reserve (not necessary if using thyme).
Mix the flours together with the salt and pepper. Add the water and beat with a whisk until the batter is smooth. Beat in the rosemary/thyme oil and allow to sit for 20 minutes.
Heat a small cast-iron skillet or crepe pan over medium heat. Oil lightly. Pour about 1/4 cup batter into the pan, tipping so that the batter thins out to about a 6\" circle. Cook for about 30 seconds until the crepe is golden-brown on the botton. With a spatula, flip the crepe over and cook another 10-15 seconds. Remove the crepe onto a plate and continue until all of the batter is used up.
You should have enough batter to make one dozen crepes. Cover the crepes with a cloth until ready to use.