Socca crepes

Directions

Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat.

Set aside to cool for 2 to 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 minutes.

Heat a small skillet or crepe pan on medium heat.

Oil lightly.

Pour about ¼ 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 to 15 second more.

Remove crepe to plate and keep covered.

Repeat.

You should have enough batter for about 12 crepes.