Barley Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is the quiet hero of grain-free cooking, and these delicate, golden crepes prove exactly why it deserves a permanent spot in your pantry. The batter comes together with just a whisk and a short rest — that 30-minute hydration window is what gives each crepe its tender, cohesive texture rather than a crumbly mess. Turmeric lends a warm, earthy color while rosemary and garlic infuse every bite with savory depth, and a generous pour of extra virgin olive oil keeps things rich without any heaviness. For anyone navigating a diet that rules out barley and the many grain-based flours that come with it, chickpea flour is a naturally safe swap that performs beautifully in a hot skillet. The crepes cook up thin and lacy with golden edges, and because they don't stick to each other when stacked, you can make a whole batch without any fuss. Finish them with a pinch of flaky sea salt and some torn flat-leaf parsley, and you have something that feels genuinely restaurant-worthy with almost no effort.
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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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