Candida Diet Friendly Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of simple, satisfying meal that feels far more elegant than the effort required. Chickpea flour is the star here, bringing a naturally nutty depth and a tender, cohesive texture that holds up beautifully in the pan. Because the batter is built entirely from whole, unprocessed ingredients — no refined grains, no sugar, no yeast — it fits comfortably within the strict parameters that make this style of eating so challenging to navigate at mealtime. The turmeric adds a warm golden hue and a subtle earthiness, while the olive oil keeps every crepe supple and rich without relying on dairy or anything fermented. Letting the batter rest before cooking is a small but important step that makes the final texture noticeably smoother and more cohesive. A finish of flaky salt and torn flat-leaf parsley keeps things bright and fresh without introducing anything that could disrupt your dietary goals. These are equally good on their own or wrapped around a simple filling, making them one of the most versatile things you can keep in your weekly 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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