MSG Free Chickpea Flour Crepes with Herbs & Olive Oil
These savory crepes are thin, golden, and fragrant with rosemary and garlic — the kind of thing that looks impressive but comes together with a handful of pantry staples. Chickpea flour gives the batter a naturally nutty depth and a satisfying, slightly crisp edge that regular wheat crepes just can't match. Every ingredient here is whole and straightforward, which means no hidden flavor enhancers, no seasoning packets, and no processed shortcuts to second-guess. The batter gets a 30-minute rest so the flour fully hydrates, and that small step makes a real difference — you end up with crepes that hold together beautifully and have a tender, cohesive texture. A swirl of extra virgin olive oil in the pan between rounds keeps things light and aromatic rather than heavy. Finished with flaky sea salt and torn flat-leaf parsley, they're simple enough for a weeknight but interesting enough to serve to guests. Fold them, stack them, or eat them straight from the pan — either way, they disappear fast.
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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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