Dairy Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is the quiet hero of plant-based cooking, and these golden, herb-scented crepes are proof of just how much it can do. The batter comes together with nothing but pantry staples — besan, olive oil, garlic, rosemary, and a pinch of turmeric for that warm, sun-yellow color — so there's no butter, no milk, and no substitutions required. A 30-minute rest is the small but important step that lets the flour fully hydrate, giving you crepes that are tender and cohesive rather than fragile or gummy. The result is thin, lacy rounds with crisp edges, a savory depth from the garlic and rosemary, and just enough richness from the olive oil to feel genuinely satisfying. Anyone who's scanned ingredient labels on store-bought crepes and found hidden dairy will appreciate how clean and straightforward this recipe is. Finish them with a scatter of flaky salt and torn flat-leaf parsley, and they're elegant enough to serve to guests while being simple enough for a weeknight dinner. Fold them around roasted vegetables, lay them flat as a side, or eat them straight from the pan — they're that good.
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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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