Kalamata Crepes

The beginning of this recipe is from Robin Robertson's 1000 Vegan Recipes, but with an addition of a kalamata spread of Miriam's invention.

Ingredients:
For crepes:
1 c water
1 c chickpea flour/besan (seriously, if you can get besan at an Indian grocery you will save -so- much money)
2 tbs olive oil
1 tsp salt
1 tsp dried rosemary

For the spread:
1/2 c kalamata olives, pitted
4-5 large cloves garlic
2 tsp roasted almonds
1 tbs olive oil

Instructions:
1) In a large mixing bowl, whisk together the water and the chickpea flour until the mixture is very smooth. Add the oil, salt, and rosemary and mix until smooth and well blended. Set aside at room temperature for at least 30 minutes or up to 4 hours. (Cover if leaving out for longer than an hour)
2) Preheat the oven to 425F. Heat a large pizza pan in the oven until hot, then carefully remove in and pour the batter into the pan. Bake until the top is firm and the edges are golden brown, about 15 minutes. Be sure that the pan lies very flat in the oven, or the mixture will be too think and undercooked on one side and too thin and overcooked on the other.
3) Cut off the bottom of the garlic cloves and wrap in foil. Cook garlic foil ball in the oven at 425F for about 15 minutes.
4) After the garlic is removed and cooled, place the olives and almonds in a blender. Squeeze the garlic out of its skin and into the blender as well.  Finally add the oil and blend to your liking.
5) Cut chickpea crepe into strips and spread some kalamata mixture on the bottom and carefully roll each piece up.  Or, just spread the mixture on your crepe and eat!