Step 1: Prepare the Crêpe Batter. In a large mixing bowl, combine the chickpea flour, all-purpose flour, milk, eggs, salt, black pepper, and olive oil. Whisk everything together until the batter is completely smooth and free of lumps. If you have time, let the batter rest for 15-30 minutes at room temperature. This allows the flours to fully hydrate, resulting in more tender crêpes.
Step 2: Cook the Crêpes. Heat a non-stick crêpe pan or a regular non-stick skillet over medium heat. Lightly grease it with a tiny bit of butter or oil, if necessary. Pour a small amount of batter (about 1/4 cup for an 8-inch pan) into the center of the hot skillet. Quickly swirl the skillet to coat the bottom evenly with a thin layer of batter. Cook for 1-2 minutes until the edges are golden and the surface appears set. Carefully flip the crêpe and cook for another 1-2 minutes on the second side. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking them as you go.
Step 3: Prepare the Flavorful Filling. In a separate bowl, combine the fresh chopped spinach, crumbled feta cheese, and fresh parsley. Gently toss them together until well mixed. You can briefly wilt the spinach in a pan if you prefer, but fresh works beautifully here.
Step 4: Assemble and Roll. Lay a cooked crêpe flat on a clean surface. Place a generous spoonful of the spinach and feta filling down the center of the crêpe. Fold in the sides and then roll it up snugly, like a burrito or an enchilada. Repeat with all the remaining crêpes and filling.
Step 5: Garnish and Serve Immediately. Arrange the rolled crêpes on a serving platter. Garnish them generously with chopped fresh chives and grated Parmesan cheese. For an extra pop of freshness, add a few fresh parsley leaves and a lemon wedge on the side for squeezing. Serve warm and savor every bite!