Oats Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour — also called besan — is the star here, bringing a naturally nutty, savory depth that makes these thin, golden crepes genuinely satisfying without a grain of oat in sight. For anyone navigating an oat sensitivity or intolerance, this batter is a breath of fresh air: just chickpea flour, water, olive oil, and a handful of aromatics, with zero ambiguity about what's in the bowl. The turmeric gives each crepe a warm, sun-yellow hue, while the rosemary and garlic infuse every bite with fragrant, herby flavor that feels far more special than the short ingredient list suggests. Letting the batter rest for thirty minutes is a small step that pays off big — the flour fully hydrates and the crepes come out cohesive and tender rather than crumbly or stiff. They cook up beautifully in a cast iron or nonstick skillet, with lacy, golden edges that lift right off the pan. A finish of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh. These are the kind of crepes you'll want to make on a slow weekend morning and then again on a Tuesday night because they're just that easy.
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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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