INGREDIENTS

INSTRUCTIONS

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.).
Recipe By     :  Sundays at Moosewood Restaurant
Posted to MC-Recipe Digest V1 #276
Date: Sun, 3 Nov 96 12:33:50 -0600
From: Kathryn A Jones <jone0128@gold.tc.umn.edu> (Kitty Jones)

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