Artificial Food Coloring Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of simple, stunning dish that feels far more impressive than the effort involved. Every ingredient here is whole and unprocessed, from the chickpea flour and fresh herbs to the good olive oil, so there's no need to squint at a label hunting for synthetic dyes or artificial additives. Ground turmeric gives the batter a warm, natural golden hue that looks almost too pretty to eat — proof that real ingredients do the job better anyway. The batter comes together with just a whisk and a 30-minute rest, which lets the chickpea flour hydrate fully and produces crepes that are tender, cohesive, and satisfyingly crisp at the edges. A hot skillet and a confident swirl are all the technique you need. Finish them with flaky salt and torn flat-leaf parsley and you have something that works as a light meal, a shareable appetizer, or an elegant side — no artificial anything required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!