Breastfeeding Friendly Chickpea Flour Crepes with Herbs & Olive Oil
Thin, golden, and fragrant with rosemary and garlic, these savory crepes are the kind of simple, satisfying meal that feels far more special than the effort involved. The base is chickpea flour — also called besan — which brings a mild, nutty depth along with a solid hit of plant-based protein, making it a genuinely nourishing option when your body is working overtime. Extra virgin olive oil goes into both the batter and the pan, adding healthy fats that support sustained energy without any of the processed ingredients you'd find in a packaged alternative. A touch of turmeric and freshly ground black pepper round out the flavor while keeping everything clean and whole-food focused. The batter rests for 30 minutes before cooking, which is a small but important step — it lets the flour fully hydrate so each crepe turns out cohesive and tender rather than gritty or fragile. Finished with flaky sea salt and torn flat-leaf parsley, they're light enough to eat any time of day but filling enough to actually keep you going. Whether you fold them around whatever's in the fridge or serve them simply as-is, this is the kind of recipe that earns a permanent spot 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)
Can be omittedflat-leaf parsley
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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