Carrageenan Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are built entirely from pantry staples and fresh aromatics — chickpea flour, good olive oil, rosemary, and garlic — with nothing processed or additive-laden in sight. That matters more than it might seem, because carrageenan has a way of sneaking into dairy alternatives, canned goods, and even some specialty flours, making it genuinely tricky to avoid without reading every label twice. Here, the ingredient list is refreshingly short and completely transparent. The batter comes together with a simple whisk and a 30-minute rest that lets the chickpea flour hydrate fully, giving each crepe a tender, cohesive texture that holds up beautifully when you flip it. Turmeric lends a warm, earthy color and a subtle depth that plays beautifully against the brightness of fresh parsley and a finishing pinch of flaky salt. These are the kind of crepes that feel elegant enough for a weekend brunch but simple enough to pull off on a weeknight without any stress. Serve them straight from the pan while they're still warm and slightly crisp at the edges — that's when they're at their absolute best.
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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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