Wheat Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour — also called besan — is the quiet hero of wheat-free cooking, and these golden, herb-flecked crepes show exactly why. The batter comes together with just a handful of pantry staples: chickpea flour, water, good olive oil, garlic, and fresh rosemary, with a pinch of turmeric giving each crepe a warm, sun-colored hue. A 30-minute rest lets the flour fully hydrate, which is the small but crucial step that transforms a grainy batter into something silky, cohesive, and genuinely delicious. The result is a thin, lacy crepe with crisp edges, a tender center, and a savory depth that feels far more sophisticated than the effort involved. Because every single ingredient here is naturally free of wheat, there's no substitution stress or label-scanning — just straightforward cooking with clean, whole-food components. Finished with a scatter of flaky salt and torn flat-leaf parsley, these crepes work beautifully as a light meal on their own, a wrap for roasted vegetables, or an impressive addition to a weekend brunch spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!