Low Iodine Chickpea Flour Crepes with Herbs & Olive Oil
Thin, golden, and fragrant with rosemary and garlic, these savory crepes are the kind of dish that feels far more impressive than the effort involved. The batter comes together with chickpea flour, fresh herbs, and good olive oil — all naturally low in iodine and free from the dairy, eggs, and iodized salt that can make crepe recipes tricky to navigate on a restricted plan. Fine sea salt stands in for iodized table salt, which is a small but meaningful swap that keeps every bite on the safe side. Letting the batter rest for thirty minutes is the quiet secret here: it gives the chickpea flour time to fully hydrate, resulting in crepes that are cohesive and tender rather than crumbly or stiff. The turmeric lends a warm, golden hue while the rosemary and garlic infuse every bite with savory depth. Finished with a scatter of flaky sea salt and torn flat-leaf parsley, these are beautiful enough to serve to guests and simple enough to make on a weeknight. Fold them around roasted vegetables, stack them with a drizzle of olive oil, or eat them straight from the pan — no judgment here.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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)
Can be omittedflaky sea salt
- 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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