Gelatin Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is the quiet hero of plant-based cooking, and these golden, herb-flecked crepes are proof of just how much it can do. The batter comes together with pantry staples — besan, olive oil, garlic, rosemary, and a pinch of turmeric for that warm, sunny color — and a 30-minute rest is all it takes to transform it into something silky and cohesive. Because the recipe is built entirely around whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden animal-derived thickeners that can sneak into unexpected places. The crepes cook up thin and tender with lacy, golden edges, and the fragrant rosemary and garlic make the whole kitchen smell incredible. Finished with a scatter of flaky sea salt and torn flat-leaf parsley, they're elegant enough for a weekend brunch but simple enough to pull off on a weeknight. Fold them around roasted vegetables, serve them alongside a salad, or eat them straight from the pan — honestly, that last option is the hardest to resist.
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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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