Artificial Flavors Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of simple, satisfying dish that feels far more impressive than the effort involved. Made entirely from whole, recognizable ingredients like chickpea flour, fresh herbs, extra virgin olive oil, and a touch of turmeric, there's no mystery about what's going into your pan or onto your plate. That matters more than ever when you're trying to avoid the synthetic flavor compounds that sneak into so many packaged foods and pre-made mixes. The batter comes together with a quick whisk and a 30-minute rest, which lets the chickpea flour fully hydrate and develop a naturally nutty, earthy depth that no artificial shortcut could replicate. A hot skillet and a confident swirl are all it takes to produce crepes with lacy, crisp edges and a tender center. Finished with flaky sea salt and torn flat-leaf parsley, they're bright and herbaceous straight from the pan. Fold them, stack them, or serve them open — either way, every ingredient on that plate is exactly what it says it is.
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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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