Pecan Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are made entirely from chickpea flour, olive oil, and fresh aromatics — no wheat, no dairy, and absolutely nothing that could raise a red flag for anyone avoiding tree nuts. The batter comes together with a simple whisk and a 30-minute rest, which gives the chickpea flour time to fully hydrate and produce crepes that are tender, cohesive, and satisfyingly savory. Turmeric lends a warm, earthy color while rosemary and garlic infuse every bite with fragrance that makes the kitchen smell incredible. The technique of tilting and swirling the pan spreads the thin batter into wide, lacy rounds that cook up with crisp golden edges and a soft center — genuinely impressive for such a short ingredient list. Finished with flaky sea salt and torn flat-leaf parsley, they're the kind of dish that looks far more effortful than it actually is. Whether you fold them around roasted vegetables, serve them alongside a simple salad, or eat them straight from the pan, these crepes are a clean, confident choice when you need something delicious without any nut-related worry.
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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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