Ginger Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-flecked crepes are made entirely from chickpea flour, which gives them a nutty depth and satisfying bite that wheat-based versions simply can't match. The batter comes together with pantry staples — besan, olive oil, turmeric, garlic, and fresh rosemary — and a 30-minute rest is all it takes to transform those simple ingredients into something silky and cohesive. There's no ginger anywhere in the mix, so if you're navigating a sensitivity or just prefer to keep that spice out of your kitchen, this recipe is a clean, worry-free option. The technique is straightforward: thin batter, a hot pan, a confident swirl, and you're rewarded with lacy, golden rounds that stack without sticking. A finish of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh without overcomplicating the plate. These crepes work beautifully as a light meal on their own or as a versatile base for whatever you want to pile on top.
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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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