Anti Inflammatory Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-flecked crepes are the kind of thing that looks impressive but comes together with surprisingly little effort. The batter is built on chickpea flour, which brings a nutty depth and a satisfying amount of plant-based protein, while ground turmeric and freshly ground black pepper — a classic pairing that enhances each other's benefits — give every bite a warm, earthy glow. Extra virgin olive oil works double duty here, adding richness to the batter and keeping each crepe beautifully golden in the pan. Minced garlic and fresh rosemary fold right into the mix, so the flavor is baked in from the start rather than added as an afterthought. Letting the batter rest for 30 minutes is a small step that makes a real difference, producing crepes that are tender and cohesive rather than fragile or gummy. Finished with a scatter of flaky salt and torn flat-leaf parsley, they're light enough to feel like a treat and wholesome enough to feel like a genuinely good choice. This recipe makes four servings, so it's easy to pull off for a relaxed weekend brunch or a quick savory lunch any day of the week.
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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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