Nitrate & Nitrite 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 almost no fuss. The batter is built on chickpea flour, olive oil, fresh rosemary, and garlic — whole, recognizable ingredients with nothing hidden in the mix. That matters a lot when you're trying to avoid processed additives like nitrates and nitrites, which tend to sneak into packaged foods and cured products. Here, every component is clean and straightforward, so you know exactly what you're eating. A short rest lets the batter hydrate fully, and the result is a thin, pliable crepe with a beautifully golden underside and a savory, slightly earthy flavor from the turmeric and garlic. Finished with a pinch of flaky salt and torn flat-leaf parsley, they're simple enough to serve as a light meal but elegant enough to put in front of guests. Stack them, fold them, or eat them straight from the pan — they're that good.
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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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