Capsaicin Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are made entirely from chickpea flour, which gives them a subtly nutty, savory depth that wheat-based versions simply can't match. The batter comes together with just a whisk and a rest — that 30-minute hydration step is the quiet secret behind crepes that are tender and cohesive rather than crumbly or stiff. Rosemary, garlic, turmeric, and black pepper do all the heavy lifting here, so the flavor is genuinely complex without relying on anything that would cause a problem for people avoiding capsaicin. No chili, no paprika, no cayenne — just clean, aromatic heat-free seasoning that lets the olive oil and fresh herbs shine. The technique is straightforward: thin batter, a hot pan, a confident swirl, and a couple of minutes per side until the edges lift and the underside turns a beautiful amber. Finished with flaky salt and torn flat-leaf parsley, they're elegant enough for a weekend brunch but simple enough to pull off on a Tuesday night. Fold them around roasted vegetables, serve them alongside a salad, or eat them straight off the stack — they hold up beautifully either way.
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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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