Chicken Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are made entirely from chickpea flour, which gives them a nutty depth and a satisfying, slightly crisp edge that regular crepes just can't match. The batter comes together with pantry staples — besan, olive oil, garlic, and fresh rosemary — and a 30-minute rest is all it takes to transform those simple ingredients into something genuinely elegant. Turmeric lends a warm, sunny color while the rosemary and garlic perfume every bite, so even before you add the finishing touches, the flavor is already layered and complex. Because the entire recipe is built around plant-based ingredients, there's no need to scan labels or worry about hidden poultry-derived additives — everything here is exactly what it looks like. Swirling the thin batter across a hot skillet feels almost meditative, and watching the edges curl and turn golden is deeply satisfying. A scatter of flaky salt and torn flat-leaf parsley at the end keeps things fresh and bright without overcomplicating a dish that's already doing a lot on its own. Serve them straight from the pan as a light meal, a shareable appetizer, or a savory snack that disappears faster than you'd expect.
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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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