Eggless Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is the quiet hero of egg-free cooking, and these golden, herb-flecked crepes are proof of just how much it can do. The batter comes together with besan, water, olive oil, garlic, and fresh rosemary — no binders, no substitutes, no workarounds — because chickpea flour naturally holds its own in the pan. A 30-minute rest is the small but crucial step that lets the flour fully hydrate, giving you crepes that are tender and cohesive rather than crumbly or fragile. Turmeric adds a warm, sunny color and a subtle earthiness that makes these look as good as they taste. The technique is straightforward: thin batter, a hot pan, a confident swirl, and a couple of minutes per side until the edges lift and the underside turns a gorgeous, nutty gold. Finished with flaky sea salt and torn flat-leaf parsley, they're simple enough for a weeknight but impressive enough to serve to guests. Fold them, stack them, or eat them straight from the pan — either way, you won't miss a thing.
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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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