Place chickpea flour, salt, water and oil in a bowl and whisk until smooth.
Cover bowl and allow to rest for at least 30 minutes (up to 2 hours on the counter). If making it ahead of time for the next day, place it in the fridge.
Remove cover and skim off foam (optional).
Slowly warm a pan until it is very hot. Grease lightly with oil or cooking spray. Pour about 1/4 cup of batter into the centre of the pan and turn the pan until the batter covers the bottom of the pan in a very thin layer. Allow to cook for a couple of minutes until bottom is browned. Flip crepe and cook for another minute or so, until bottom is lightly browned.
Just like with tortillas, place the cooked crepes in a tortilla warmer or between clean tea towels to keep them warm and to help soften them.
You can now use the crepes; as a wrap; or fill and grill; or deep fry. So many uses!
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