*  Exported from  MasterCook  *
 Recipe By     :  Sundays at Moosewood Restaurant
 Serving Size  : 4    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.).