Pistachio 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 nuts, no dairy, no fuss. The batter comes together with a simple whisk and a short rest, which gives the chickpea flour time to hydrate and produce crepes that are tender, flexible, and satisfyingly savory. Rosemary and garlic folded right into the batter mean every bite is fragrant before you even reach for the parsley and flaky salt on top. Because the ingredient list is short and straightforward, there's no need to scrutinize labels or worry about shared-facility warnings that can make packaged snacks and wraps such a headache. The turmeric gives each crepe a gorgeous warm color that makes the finished stack look far more impressive than the effort involved. Serve them as a light meal, a side, or a base for whatever you're craving — they're versatile enough to go in almost any direction.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!