Chickpea flour crepes

In a medium bowl, whisk together flour, chives and salt. Add water; whisk until smooth. Refrigerate at least 1 hour and up to 3 days; whisk just before using. (Batter should be a bit thinner than heavy cream—if it’s too thick, add a bit more water.)

Lightly brush an 8-inch nonstick omelette pan with a touch of the oil; place over medium heat until oil shimmers. Pour 3 Tbsp batter into pan; swirl to cover bottom of skillet. Cook until top looks dry, edges start to pull away from pan and underside is golden, 2-3 minutes. Loosen crepe edges carefully with a thin spatula; flip and cook 2 more minutes. Slide crepe out of pan; set aside and keep warm.

Repeat with remaining batter, brushing pan with a tiny bit of remaining oil as crepes start to stick.