In a large bowl, combine the chickpea flour, all the spices, and salt. Gradually add the water, stirring as you go. Mix until you have a smooth, lump-free batter. Chickpea flour usually doesn't form lumps, but if it does, use an immersion blender to smooth it out. There's no need to let the batter rest. Heat a lightly oiled skillet over medium heat.

Once the skillet is hot, pour in a ladleful of batter. Spread the batter evenly over the surface of the skillet and cook for 3 to 4 minutes. Flip and cook for another 2 minutes on the other side. Repeat until all the batter is used.

I filled my crêpes with sautéed red onions cooked in coconut oil, shredded purple carrots, radish sprouts, and a cucumber raita-style sauce. Feel free to use your favorite fillings!