Cinnamon Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of simple, satisfying dish that feels far more impressive than the effort involved. Made entirely from chickpea flour, olive oil, and fresh herbs, they're naturally free from the warm spices that so often sneak into baked goods and savory batters alike, making them a genuinely safe and delicious choice. The turmeric gives them a beautiful golden hue without any heat or spice complexity, and the garlic-rosemary combination keeps every bite deeply savory and aromatic. Letting the batter rest before cooking is the quiet secret here — it gives the chickpea flour time to hydrate fully, resulting in crepes that hold together beautifully and have a tender, almost silky texture. A hot cast iron or nonstick pan and a confident swirl of the wrist are all the technique you need. Finish them with a pinch of flaky salt and torn flat-leaf parsley for a little brightness, and you have something that works equally well as a light meal, a side, or a base for whatever you want to pile on top.
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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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