PCOS Friendly Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is a quietly powerful ingredient for anyone managing hormone-related blood sugar concerns — it's high in protein and fiber, low on the glycemic index, and genuinely satisfying in a way that refined white flour simply isn't. These savory crepes lean into all of that without feeling like a compromise. The batter comes together with extra virgin olive oil, anti-inflammatory turmeric, fresh rosemary, and garlic, so every bite is fragrant and deeply flavorful. A 30-minute rest lets the chickpea flour fully hydrate, which gives the finished crepes a tender, cohesive texture that holds together beautifully in the pan. The technique is simpler than it sounds — just a quick swirl of the pan and a couple of minutes per side — and the results look genuinely impressive. Finished with flaky salt and torn flat-leaf parsley, they're the kind of thing you'd happily serve at brunch or eat straight off the plate on a weeknight. Clean ingredients, real flavor, and nothing your body has to fight through.
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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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