Tree Nut Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour — also called besan — is the quiet hero of this recipe, lending a naturally nutty, earthy flavor and a satisfyingly tender bite without a single tree nut in sight. The batter comes together with just a whisk and a bowl, blending turmeric, black pepper, fresh rosemary, and garlic into something that smells incredible before it even hits the pan. Letting it rest for 30 minutes is a small step that makes a real difference, giving the flour time to fully hydrate so each crepe holds together beautifully and stays pliable rather than brittle. Once you get the swirl technique down, these cook up golden and delicate in just a few minutes per side — the kind of thing that looks far more impressive than the effort involved. A finish of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh, and the olive oil woven throughout adds a richness that makes every bite feel intentional. These are wonderful on their own, but they're also the kind of versatile base you'll want to fold, stack, or pile with whatever sounds good. Clean, wholesome, and completely free of any cross-contact concerns that come with packaged alternatives — this one earns a permanent spot in the rotation.
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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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