Caffeine Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of dish that feels effortlessly impressive but comes together with a short list of pantry staples. Chickpea flour gives the batter a naturally nutty, earthy depth that wheat flour simply can't match, and the turmeric adds a warm, golden hue that makes every crepe look stunning on the plate. There's no coffee, tea, or any stimulant in sight here, so this is a genuinely relaxing cook from start to finish — perfect for a slow morning or a laid-back weekend brunch. The 30-minute batter rest is a small but important step that lets the chickpea flour fully hydrate, resulting in crepes that hold together beautifully and have a tender, cohesive texture rather than crumbling at the edges. A hot cast iron or nonstick skillet and a confident swirl of the pan are really all the technique you need. Finish them with a pinch of flaky sea salt and some torn flat-leaf parsley, and you have something that looks like it came out of a Mediterranean trattoria kitchen.
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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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