Turkey Free Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are made entirely from chickpea flour, which gives them a nutty depth and a satisfying, slightly crisp edge that wheat-based versions simply can't match. The batter comes together with just a whisk and a bowl — chickpea flour, water, fruity olive oil, garlic, and fresh rosemary — then rests for thirty minutes so everything hydrates into a silky, pourable consistency. That short rest is the quiet secret to crepes that hold together beautifully in the pan and peel away cleanly without tearing. A swirl of olive oil in a hot skillet, a tilt of the pan, and within minutes you have something that looks genuinely impressive and smells incredible. Because the entire recipe is built around pantry staples and fresh herbs, there's no need to scan labels for hidden poultry-derived additives or worry about what's lurking in a processed mix. Finished with a pinch of flaky sea salt and torn flat-leaf parsley, they're equally at home as a light meal on their own or folded around whatever filling 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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