Macadamia 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 surprises. The batter comes together with a simple whisk and a 30-minute rest, which gives the chickpea flour time to fully hydrate and produce crepes that are tender, cohesive, and beautifully thin. Rosemary and garlic folded right into the batter mean every bite carries a savory, almost focaccia-like depth that feels far more special than the short ingredient list suggests. A hot skillet and a confident swirl are all the technique you need — the edges lift and curl to let you know exactly when to flip. Finished with flaky sea salt and torn flat-leaf parsley, they're the kind of thing you'll want to eat straight from the pan before they even make it to the table. Whether you're serving them as a light meal, a side, or a base for whatever's in the fridge, this is a recipe that earns a permanent spot in the rotation.
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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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