Eosinophilic Esophagitis Friendly Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are built entirely around chickpea flour, which makes them naturally free from wheat, dairy, eggs, and soy — a combination that can feel nearly impossible to pull off in a single recipe. The batter comes together with just a handful of clean, whole-food ingredients: chickpea flour, water, olive oil, garlic, and fresh rosemary, with a pinch of turmeric giving each crepe a warm, beautiful color. A 30-minute rest lets the flour fully hydrate, and the result is a tender, cohesive crepe that holds together beautifully without any binders or fillers. The flavor is savory and fragrant, with the rosemary and garlic coming through in every bite alongside the richness of good extra virgin olive oil. They cook up quickly in a skillet and stack without sticking, which makes them genuinely practical for a weeknight meal or a leisurely weekend brunch. Finished with flaky sea salt and torn flat-leaf parsley, they feel far more special than the short ingredient list would suggest. If you've been searching for something satisfying that sidesteps the usual trigger ingredients without tasting like a compromise, this one delivers.
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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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