Place chickpea flour in a bowl, season to taste, then gradually whisk in 500ml water to form a smooth batter. Whisk in 1 tbsp oil and refrigerate overnight to rest.
Preheat oven to 200C. Whisk batter well to combine, heat a 19cm-diameter cast-iron pan over high heat, add ½ tsp oil and heat until smoking to season the pan. Add 1½ tbsp of batter, tip pan quickly so batter covers base, scatter with a little rosemary and cook until the base starts to crisp (2-3 minutes). Transfer to oven and cook until crêpe curls up at the edge (1-2 minutes). Repeat with remaining oil, batter and rosemary. Season crêpes generously with sea salt flakes and serve hot with lemon wedges.
Note This recipe makes about 12 crêpes. Chickpea flour is also known as besan.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.