Almond Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are built entirely from pantry staples and fresh aromatics, making them a naturally elegant option for anyone navigating tree nut allergies. Chickpea flour does all the heavy lifting here — it creates a thin, pourable batter that cooks up tender and slightly crisp at the edges, with a savory depth that feels far more sophisticated than the short ingredient list suggests. The turmeric gives each crepe a warm, sun-yellow hue, while the rosemary and garlic infuse every bite with fragrant, Mediterranean character. Letting the batter rest for thirty minutes is a small step that makes a real difference, giving the flour time to fully hydrate so the crepes hold together beautifully in the pan. A finish of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh without overcomplicating the plate. These are the kind of crepes you can serve as a light meal, a side, or even a base for your favorite fillings — and because every ingredient is straightforward and whole, you never have to second-guess what's in them.
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Learn more →Ingredients
4 servings
For the batter
- 1 cup chickpea flour (besan)
- 1 ¼ cups water, room temperature
- 3 tbsp extra virgin olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
For serving
- flaky sea salt, for finishing (optional)
- fresh flat-leaf parsley, roughly torn (optional)
Instructions
- 1
In a large mixing bowl, whisk together the chickpea flour, fine sea salt, ground turmeric, and black pepper. Pour in the water gradually while whisking continuously until the batter is completely smooth with no lumps — it should be thin and pourable, closer to heavy cream than pancake batter. Whisk in 2 tbsp of the olive oil, the minced garlic, and the chopped rosemary.
- 2
Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the chickpea flour to fully hydrate, which produces a more cohesive, tender crepe.
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