Xanthan Gum Free Chickpea Flour Crepes with Herbs & Olive Oil

Total time1 hr

Prep time10 min

Cook time20 min

Xanthan Gum Free Chickpea Flour Crepes with Herbs & Olive Oil

Chickpea flour — also called besan — is the quiet hero of this recipe, doing all the structural work that thickeners and binders usually handle, with zero additives required. The batter comes together with just a whisk and a 30-minute rest, which gives the flour time to fully hydrate and produce crepes that are genuinely tender and cohesive on their own terms. Turmeric lends a warm golden color, while fresh rosemary and minced garlic make every bite fragrant and savory in the best way. The technique is straightforward: a thin pour, a quick swirl of the pan, and a couple of minutes per side until the edges lift and the underside turns a beautiful amber. These crepes stack without sticking, which means you can make a full batch and serve them all at once — no parchment paper shuffling needed. A finish of flaky sea salt and torn flat-leaf parsley keeps things bright and fresh. Whether you fold them around a filling or eat them straight off the plate, they deliver the kind of simple, satisfying flavor that makes you wonder why you ever reached for a box mix.

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Ingredients

4 servings

For the batter

1 cup chickpea flour (besan)
Bobs Red Mill Flour Chickpea Stone Ground - 16 Oz Navitas Organics Organic Chickpea Flour, 10 oz Pure Living Organic Sprouted Garbanzo Flour Deep Foods Besan Farine de Pois Chiche Flour Vitacost Ground Garbanzo Flour - Gluten Free
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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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