Vegan 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 eggs, no dairy, no fuss — and that 30-minute rest is the small but crucial step that transforms it into something silky and cohesive. Turmeric gives each crepe a gorgeous golden color, while rosemary and garlic work their way into every bite, making these feel genuinely aromatic and satisfying rather than like a compromise. The technique is straightforward: thin batter, a hot pan, a confident swirl, and you're rewarded with lacy, tender rounds that stack without sticking. A finishing scatter of flaky salt and torn flat-leaf parsley keeps things bright and fresh. These are the kind of crepes that work as a light meal on their own, a wrap for roasted vegetables, or an impressive addition to a weekend brunch spread — and nobody at the table will miss the eggs.
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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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