2 cups warm water
2 tbsp olive oil
1 cup all-purpose flour
1 cup chickpea flour (check the international section of the supermarket)
1 tsp salt
2 tbsp chopped fresh parsley (optional)
Put everything in the blender. Turn it on. Scrape down the sides once or twice, and let the batter rest about twenty minutes.
Pick the smallest non-stick frying pan you've got, and put it on medium heat. Tip a dab of olive oil onto a paper towel, and wipe inside the pan. Once the pan's hot, measure out a quarter cup of batter. Take the frying pan in your right hand, and take the cup of batter in your left. Pour the batter onto the pan, turning it as you do so the batter covers as much of the pan as possible. It's all kinds of fun to make those first silly-looking lopsided crepes. They'll taste just as good as the perfect ones, I promise. Cook until golden-brown on the bottom, then flip, and cook another minute or so. Repeat with the rest of the batter; this recipe makes about 12-15 crepes.