Mediterranean Diet Friendly Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is one of those pantry staples that quietly does everything right — high in plant-based protein, naturally gluten-free, and deeply rooted in Mediterranean cooking traditions. Here it gets whisked into a silky, herb-laced batter with extra virgin olive oil, fresh rosemary, minced garlic, and a touch of turmeric, then cooked into thin, golden crepes that are crisp at the edges and tender through the middle. The short resting period is the real secret, giving the flour time to fully hydrate so each crepe holds together beautifully without any eggs or dairy in the mix. A finishing scatter of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh, the way good Mediterranean cooking tends to work — simple ingredients doing serious heavy lifting. These come together in a single skillet and stack without sticking, which makes the whole process feel almost effortless. Serve them as a light meal, a savory snack, or a base for whatever roasted vegetables or greens you have on hand.
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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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