Mushroom Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are the kind of thing that looks impressive but comes together with surprisingly little effort. The batter is built on chickpea flour, which gives each crepe a subtly nutty, savory depth that wheat flour simply can't match — and a short rest lets it hydrate fully so the texture turns out tender and cohesive rather than fragile. Rosemary and garlic go straight into the batter, meaning every bite carries that aromatic punch without any extra steps. A swirl of good extra virgin olive oil in the pan keeps things rich and just slightly crisp at the edges. For anyone navigating a mushroom-free kitchen, this is a naturally safe choice — there's nothing hidden here, just pantry staples and fresh herbs. Finish with a pinch of flaky salt and torn flat-leaf parsley and you've got something that feels genuinely restaurant-worthy. Serve them as a light main, a savory snack, or a base for whatever toppings you love.
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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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