Gluten Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour — also called besan — is the quiet hero of naturally wheat-free cooking, and these herb-flecked crepes show exactly why it deserves a permanent spot in your pantry. The batter comes together with just a whisk and a short rest, letting the flour fully hydrate so each crepe turns out tender and cohesive rather than gummy or fragile. Turmeric gives them a gorgeous golden color, while rosemary and garlic work their way into every bite, making these feel far more special than a simple weeknight staple. The technique of tilting and swirling the pan is the same move you'd use for any classic crepe, so the process is approachable even if you've never cooked with chickpea flour before. A finish of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh without overcomplicating a dish that's already doing a lot right. These stack beautifully without sticking, which means you can make a full batch and serve them all at once — no juggling required. Whether you fold them around fillings or eat them straight from the pan with a drizzle of good olive oil, they're the kind of recipe you'll come back to again and again.
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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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