Paraben Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-laced crepes are the kind of thing that looks impressive but comes together with a short list of genuinely clean ingredients. Chickpea flour brings a nutty, savory depth that wheat flour simply can't match, and the batter gets extra character from fresh rosemary, minced garlic, and a whisper of turmeric. Everything in here is straightforwardly plant-based and minimally processed, which matters when you're being careful about synthetic additives that can sneak into packaged foods and conventional pantry staples. The resting step is worth every minute — it lets the batter fully hydrate so each crepe comes out tender and cohesive rather than fragile or gummy. A hot skillet and a confident swirl are really all the technique you need, and the results stack up beautifully without sticking. Finish them with flaky sea salt and torn flat-leaf parsley for a little brightness, and you've got something that works as a light meal, a savory wrap, or an elegant side. Simple, wholesome, and genuinely satisfying.
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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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