High Fructose Corn Syrup Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of simple, satisfying dish that feels far more impressive than the effort involved. Made entirely from chickpea flour, olive oil, fresh herbs, and spices, every ingredient here is exactly what it says it is, with no sweeteners or processed additives sneaking in. That matters more than you'd think, because so many packaged crepe mixes and even flavored oils can hide corn syrup derivatives in plain sight. Resting the batter for 30 minutes is the quiet secret to getting that cohesive, tender texture — it gives the chickpea flour time to fully hydrate so the crepes hold together beautifully in the pan. The turmeric lends a warm golden color and subtle earthiness, while the garlic and rosemary make the whole kitchen smell incredible. Finished with a pinch of flaky sea salt and torn flat-leaf parsley, these come together as an elegant appetizer, a light meal, or a versatile base for whatever you want to pile on top. Clean ingredients, real flavor, and zero compromise.
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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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