Yeast Free Chickpea Flour Crepes with Herbs & Olive Oil
Chickpea flour is one of those quietly brilliant ingredients that does everything you need without asking for anything complicated in return. These savory crepes come together with a short list of pantry staples — besan, olive oil, garlic, rosemary — and the result is something that feels far more impressive than the effort involved. The batter rests for thirty minutes so the flour fully hydrates, which gives each crepe that tender, cohesive texture that holds together beautifully when you flip it. Golden on both sides, fragrant with rosemary and a whisper of turmeric, they land somewhere between a French galette and an Italian farinata — rustic, herby, and deeply satisfying. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine win because there is no leavening to worry about, no hidden additives, just whole ingredients doing their job. Finish them with a pinch of flaky salt and some torn flat-leaf parsley and they are ready to serve as a light meal, a savory snack, or a base for whatever toppings you have on hand. Once you make these, they will absolutely become a regular in your rotation.
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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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