Mustard 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 wheat, no eggs, and absolutely nothing that could sneak mustard into the mix. The batter comes together with a simple whisk and a 30-minute rest, which gives the chickpea flour time to hydrate and produce crepes that are tender, flexible, and satisfyingly savory. Turmeric lends a warm, earthy color while rosemary and garlic infuse every bite with fragrance that makes the kitchen smell incredible. Because the ingredient list is short and entirely whole-food, you can feel confident about what's going into the pan — no condiment blends, no spice packets, no label-reading anxiety. The technique is straightforward: thin batter, a hot skillet, and a quick flip, and you end up with a stack of lacy rounds that don't stick together and reheat beautifully. Finish them with flaky sea salt and torn flat-leaf parsley for a dish that looks effortlessly elegant on the table. Whether you fold them around roasted vegetables or serve them flat as a side, these crepes prove that simple, clean ingredients can deliver serious flavor.
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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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