BHA & BHT Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-flecked crepes are the kind of thing that looks impressive on the table but comes together with a handful of pantry staples and a good skillet. Chickpea flour gives them a naturally nutty, savory depth that wheat-based crepes simply can't match, and the turmeric lends a warm, sunny color that makes every stack look beautiful. Rosemary and fresh garlic are folded right into the batter, so the flavor is baked in from the very first pour rather than added as an afterthought. For anyone navigating BHA and BHT concerns, the ingredient list here is refreshingly clean — extra virgin olive oil, fresh herbs, whole spices, and nothing that comes wrapped in a preservative-heavy package. Packaged and processed foods are often where those synthetic antioxidants sneak in, so cooking from scratch with whole ingredients like these is one of the most reliable ways to sidestep them entirely. The resting period for the batter is a small but important step that hydrates the chickpea flour fully and produces crepes that are tender and cohesive rather than crumbly or stiff. Finish them with a pinch of flaky sea salt and some torn flat-leaf parsley, and you have something that feels genuinely special without any of the ingredient anxiety.
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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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