Nutmeg Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are the kind of thing that looks impressive on the table but comes together with a handful of pantry staples and a good skillet. Chickpea flour gives them a naturally nutty, savory depth that wheat-based crepes simply can't match, and the batter gets even better after a short rest that lets everything hydrate into a silky, pourable consistency. Rosemary and garlic fold right into the mix, so every bite carries that fragrant, Mediterranean warmth without relying on any spice blends that might sneak in unwanted ingredients. For anyone navigating recipes where warming spices like nutmeg tend to appear in crepe or pancake batters, this one keeps things clean — turmeric and black pepper do all the heavy lifting, and you know exactly what's in the bowl. A drizzle of good extra virgin olive oil in the pan between each pour is the small move that keeps the edges crisp and the surface beautifully golden. Finish with a pinch of flaky salt and some torn flat-leaf parsley, and you have something that works just as well as a light meal as it does a show-off brunch dish.
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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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