Shellfish 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 seafood, no shellfish, no hidden surprises. The batter comes together with a simple whisk, and a 30-minute rest lets the chickpea flour fully hydrate so each crepe turns out tender and cohesive rather than crumbly or dense. Turmeric gives them a beautiful warm color, while rosemary and garlic work their way into every bite, making these feel far more special than the short ingredient list suggests. The technique is straightforward: thin batter, a hot pan, a confident swirl, and a couple of minutes per side until the edges lift and the underside turns a satisfying golden brown. They stack without sticking, which makes them great for feeding a crowd or prepping ahead. Finished with flaky sea salt and torn flat-leaf parsley, they're the kind of simple, plant-forward dish that disappears fast — whether you serve them as a light meal, a savory snack, or a base for whatever toppings you have on hand.
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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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