Citrus Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and packed with herby, garlicky flavor — the kind of simple dish that feels far more impressive than the effort involved. Made entirely from chickpea flour, olive oil, fresh rosemary, and garlic, every ingredient here is naturally free from citrus, so there's no need to swap anything out or second-guess a single step. The batter comes together in minutes, and a 30-minute rest does the quiet work of hydrating the flour for crepes that are tender and cohesive rather than gummy or fragile. Turmeric gives them a gorgeous golden hue, and the rosemary and garlic infuse every bite with warmth and depth. Cooking them is satisfying in that old-school, hands-on way — tilting the pan, watching the edges curl, flipping at just the right moment. Finished with flaky sea salt and torn flat-leaf parsley, they're beautiful enough to serve to guests but easy enough for a weeknight dinner. Fold them around roasted vegetables, layer them with whatever you have on hand, or eat them straight from the pan — honestly, that last option is hard to resist.
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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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