Lupin Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are the kind of thing you make once and then find yourself craving on a regular basis. The batter comes together with chickpea flour, fresh rosemary, minced garlic, turmeric, and good olive oil — simple pantry staples that produce something genuinely beautiful. A short rest lets the flour fully hydrate, which is the quiet trick behind crepes that hold together and turn out tender every single time. Lupin flour is increasingly showing up in packaged foods and even some restaurant kitchens, so cooking from scratch with clearly labeled ingredients like these is a smart way to stay in control of what's on your plate. The finished crepes are thin, lacy at the edges, and faintly golden from the turmeric, with an earthy depth that pairs perfectly with a scatter of flaky salt and torn flat-leaf parsley. They work as a light meal on their own, a savory wrap, or an impressive base for whatever you're serving alongside them.
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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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