Fish Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are made entirely from chickpea flour, olive oil, and fresh aromatics — no seafood, no shellfish, no hidden fish-derived ingredients anywhere in the mix. The batter comes together with a simple whisk and a 30-minute rest, which lets the chickpea flour fully hydrate and gives each crepe that satisfying, cohesive texture that holds together beautifully in the pan. Turmeric lends a warm, sunny color while rosemary and garlic make the whole kitchen smell incredible before you've even flipped the first one. The technique is straightforward — thin batter, a hot skillet, a confident swirl — and the results look far more impressive than the effort involved. Finished with flaky sea salt and torn flat-leaf parsley, they're bright, savory, and just a little bit fancy. Serve them as a light meal, a shareable appetizer, or a versatile base for whatever toppings you love — the flavor is bold enough to stand on its own.
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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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