Vegetarian Chickpea Flour Crepes with Herbs & Olive Oil
These golden, herb-scented crepes are made entirely from chickpea flour, which means they're naturally packed with plant-based protein and have a satisfying, slightly nutty depth that regular flour just can't match. The batter comes together with a handful of pantry staples — besan, olive oil, garlic, and fresh rosemary — and a 30-minute rest is all it takes to transform those simple ingredients into something cohesive and tender. Turmeric gives each crepe a beautiful warm color, and the whole thing smells incredible as it hits the pan. Because there's no egg or dairy anywhere in the recipe, this is a genuinely easy win for anyone cooking for a mixed table without having to make substitutions or workarounds. The technique is straightforward: thin batter, a hot skillet, a confident swirl, and a couple of minutes per side until the edges lift and the underside turns golden. Finished with flaky salt and torn flat-leaf parsley, they're elegant enough to serve as a light meal or a shareable starter. Stack them, roll them, or eat them straight off the plate — they won't last long either way.
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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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