Gut Friendly Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is one of those quietly powerful ingredients that earns its place in a gut-conscious kitchen — it's naturally high in fiber and plant-based protein, and it skips the refined grains that can leave your digestive system feeling sluggish. These savory crepes come together with a short list of whole, recognizable ingredients: besan, good olive oil, garlic, rosemary, turmeric, and a crack of black pepper. The batter gets a 30-minute rest before hitting the pan, which fully hydrates the flour and gives each crepe that tender, cohesive texture that holds together beautifully on the spatula. Anti-inflammatory turmeric and fragrant rosemary aren't just there for color and aroma — they make every bite feel intentional and nourishing. The technique is simpler than it sounds: thin batter, a hot pan, a confident swirl, and you've got lacy golden rounds that stack without sticking. Finished with flaky salt and torn flat-leaf parsley, they're elegant enough for a weekend brunch but easy enough for a weeknight when you want something light and satisfying. Fold them, roll them, or eat them straight off the plate — either way, your gut will thank you.
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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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