Pork 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 animal products beyond what you choose to serve alongside them, and absolutely nothing to second-guess. Chickpea flour gives the batter a naturally nutty depth and a satisfying, slightly chewy texture that holds up beautifully when you swirl it thin across a hot pan. The rosemary and garlic go straight into the batter itself, so every bite carries that savory, fragrant punch rather than relying on a topping to do all the work. A pinch of turmeric adds a warm, sunlit color that makes these look far more impressive than the effort involved. Resting the batter for 30 minutes is the quiet secret here — it lets the flour fully hydrate so the crepes cook up cohesive and tender instead of crumbly or stiff. Finished with a scatter of flaky salt and torn flat-leaf parsley, they're the kind of simple, honest food that disappears fast off the plate.
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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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