Hazelnut 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 nuts of any kind, no hidden blends, just clean and simple pantry staples. The batter comes together with a quick whisk and a 30-minute rest, which gives the chickpea flour time to fully hydrate and produce crepes that are tender, cohesive, and satisfyingly savory. Rosemary and garlic are stirred right into the batter, so every bite carries that fragrant, earthy depth without needing any extra sauce or filling. A swirl of extra virgin olive oil in the pan gives each crepe beautifully golden edges and a subtle richness that feels far more special than the effort involved. Finished with flaky sea salt and torn flat-leaf parsley, they're the kind of thing you'd happily serve at brunch or as a light dinner alongside a simple salad. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free choice — the ingredient list is short, whole, and completely transparent, so there's no label-reading anxiety involved.
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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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