Chickpea and white flours whisk together with chopped chives, cilantro, and oil into a batter the texture of light cream; a thirty-minute rest readies it for tender, savory crêpes.
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In large bowl, sift flours, salt, and pepper.
Add water, herbs and oil to flour mixture and blend with whisk until smooth. (May also be processed in blender.)
Let batter rest at room temperature at least 30 minutes . If necessary, thin batter with more water to maintain consistency of light cream.
Prepare crêpe pan by oiling lightly. Pour approximately 1/4 cup of batter into pan, tipping pan so batter thins covers pan. Cook 30 seconds , until crêpe is golden brown on bottom. Flip, cook another 30 seconds .
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