Honey Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is the quiet hero of plant-based cooking, and these savory herb crepes are proof of just how much it can do. The batter comes together with pantry staples — besan, olive oil, garlic, rosemary, and a pinch of turmeric for that warm golden color — and a 30-minute rest is all it takes to transform the mixture into something silky, cohesive, and deeply flavorful. There's no sweetener of any kind in sight, which makes this a genuinely reliable option for anyone navigating recipes that sneak in unexpected sweetness through dressings, batters, or finishing drizzles. The technique is simpler than it sounds: thin the batter, swirl the pan, and let the edges do the talking before you flip. Each crepe comes out lacy at the edges, tender in the center, and faintly crisp from the olive oil — finished with flaky salt and torn parsley for a little brightness. Fold them, stack them, or serve them flat alongside whatever you have going; they're versatile enough to anchor a light meal or dress up a spread without any fuss.
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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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