1. 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). 2. 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. 3. 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. 4. You should have enough batter to make one dozen crepes. Cover the crepes with a cloth until ready to use. ---------------------------------------------------------------------------
Nutrition
Ingredients
