Beef 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 satisfying choice when you want something hearty and savory without any meat in the picture. Chickpea flour does the heavy lifting here — it's protein-rich, slightly nutty, and produces a crepe that's tender and flexible with just the right amount of golden color from the turmeric. The batter comes together in minutes, but the 30-minute rest is the real secret, giving the flour time to fully hydrate so every crepe holds together beautifully in the pan. Rosemary and garlic are whisked right into the batter, so the flavor runs all the way through rather than just sitting on top. A swirl of good extra virgin olive oil in the pan between each crepe keeps things lightly crisp at the edges without feeling heavy. Finished with flaky sea salt and torn flat-leaf parsley, these are elegant enough to serve to guests but simple enough to make on a weeknight. Whether you roll them, fold them, or eat them straight off the plate, they're the kind of recipe that quietly becomes a regular in your rotation.
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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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