Pescatarian Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are made entirely from chickpea flour, which gives them a naturally nutty depth and a satisfying, slightly crisp edge that wheat-based crepes just can't match. The batter comes together with pantry staples — besan, olive oil, garlic, and fresh rosemary — and a 30-minute rest is all it takes to transform those simple ingredients into something cohesive and tender. Turmeric adds a warm, earthy note and a gorgeous color that makes the finished stack look almost too pretty to eat. Because there's no meat or animal products beyond what you choose to add at the table, this is an effortlessly clean fit for anyone eating around land-based proteins. The technique is straightforward: thin batter, a hot pan, a confident swirl, and a couple of minutes per side until the edges curl and the underside turns a deep, toasty gold. Finished with flaky sea salt and torn flat-leaf parsley, they're light enough to serve as a starter but satisfying enough to anchor a full meal. Whether you fold them around a filling or eat them straight off the stack, they disappear fast.
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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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