Nightshade Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are proof that simple ingredients can produce something genuinely impressive. The batter comes together with chickpea flour, fresh rosemary, minced garlic, turmeric, and good olive oil — nothing more — and the result is a lacy, tender crepe with earthy depth and a faintly nutty flavor. Avoiding nightshades can feel limiting when you're scanning ingredient lists for hidden tomato, pepper, or paprika, but this recipe sidesteps all of that entirely without any substitutions or workarounds. The 30-minute batter rest is a small but meaningful step that lets the chickpea flour fully hydrate, giving each crepe a cohesive, silky texture that holds together beautifully in the pan. A finish of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh without reaching for anything off-limits. These are wonderful on their own as a light meal or snack, and they stack without sticking, so you can make a full batch and serve them all at once.
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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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