Walnut 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 wheat, no dairy, and absolutely no nuts in sight. The batter comes together with a simple whisk and a 30-minute rest, which gives the chickpea flour time to fully hydrate and produce crepes that are tender, cohesive, and satisfyingly savory. Turmeric gives them a warm, sun-yellow color, while rosemary and garlic folded right into the batter mean every bite is fragrant from the inside out. Crepe recipes can sometimes sneak in nut oils or almond flour as substitutes, but this one keeps things clean and straightforward — just pantry staples you can easily verify. The technique is forgiving: tilt the pan, let the edges lift, flip once, and you're done. Finished with a pinch of flaky salt and torn flat-leaf parsley, they're elegant enough to serve to guests but simple enough for a weeknight dinner. Fold them, stack them, or eat them straight from the pan — 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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