Rice Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is one of those pantry staples that quietly does extraordinary things, and these herb-flecked crepes are a perfect example. The batter comes together with just a whisk and a bowl — no blender required — and that 30-minute rest is the secret to crepes that hold together beautifully and have a genuinely tender bite. Turmeric gives them a gorgeous golden color, while rosemary and garlic make the whole kitchen smell incredible before you've even flipped the first one. For anyone navigating a rice-free lifestyle, crepes and flatbreads can feel like a minefield of hidden starches, but chickpea flour is naturally grain-free and needs absolutely nothing added to perform. The thin, pourable batter spreads across the pan like a dream, and the finished crepes stack without sticking — which means you can make a full batch and serve them all at once. A finish of flaky salt and torn parsley keeps things bright and fresh, though they're honestly wonderful eaten straight from the pan.
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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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