Coconut Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of thing that feels fancy but comes together with a whisk and a skillet. Chickpea flour gives the batter a naturally nutty depth and a satisfying, slightly crisp edge that regular wheat crepes just can't match. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden coconut derivatives that sneak into so many packaged batters and dairy-free alternatives. The batter gets a 30-minute rest to fully hydrate, which is the small but important step that makes each crepe cohesive and tender rather than fragile or gummy. Olive oil does all the heavy lifting for richness and pan release, keeping the flavor clean and Mediterranean without any tropical oils in sight. Finished with flaky salt and torn flat-leaf parsley, these are beautiful enough to serve to guests and easy enough to make on a weeknight.
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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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