These homemade, gluten-free, and paleo-friendly cassava flour crepes are a must-try!! Lacy, fluffy, and delicious, they go well with just about any type of filling. They are perfect to serve for breakfast, brunch, or on special occasions, such as Valentine's and Mother's Day.
Before you jump to the recipe card, don't forget to read through the post, so you don't miss out on useful tips relating to this recipe.
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why you will love this recipe
- these crepes are fluffy and delicious!
- diet-friendly - cassava flour is naturally gluten-free making it the perfect flour when baking or cooking gluten-free goodies. This recipe is also dairy-free, nut-free and paleo-friendly.
- perfect for breakfast, brunch or to serve on special holidays, such as Valentine's and Mother's Day.
can I make crepes with cassava flour?
This may seem like a no-brainer to some people, but it is a common question, and the simple answer is yes. Most certainly, that is why we are making this recipe! Cassava flour has a great texture making it suitable for baking. It mostly substitutes for wheat flour on a 1:1 ratio. The only thing is, one has to pay more attention when working with it as it tends to be finer in texture than wheat flour and will, therefore, splatter about more. This means that you certainly want to be more careful when sieving it.
Here are the ingredients you will require. A printable recipe card with full measurements has been provided at the bottom of this page.
- unsweetened coconut milk - feel free to use your favorite paleo-friendly milk of choice such as almond milk. Regular dairy milk will also do, for those not on a paleo or dairy-free diet.
- cassava flour - use any good brand such as Otto's.
- eggs - good quality, medium to large-sized free range eggs.
- coconut oil - or your preferred oil, such as avocado oil. You will also need to set aside some more oil, for frying.
- granulated or powdered coconut sugar - you can easily grind your own coconut sugar by processing it using a blender or a food processor. Other sweeteners are also okay to use.
- pinch of salt - helps balance the sweetness.
- grated orange rind, vanilla extract or rum (optional) for the aroma.
how to make cassava flour crepes
Here is a summary of how to make paleo-friendly cassava flour crepes. You will find the detailed recipe in the recipe card provided towards the bottom of this page.
- Sieve the dry ingredients, then combine. I realize that not everyone reading my recipes is on a paleo diet. If not following any special diet, you can substitute coconut sugar for regular sugar.
- Make a well in the middle of the flour mixture then add the eggs. Using a circular motion, use your whisk to combine the eggs with the flour mixture, then slowly add in the milk. Mix until you obtain a smooth batter, then allow the batter to rest at room temperature for 30 minutes.
- Heat your pan and add a tablespoon of oil. Use a measuring cup to pour some batter to the pan then tilt the pan to spread out the batter, so it covers the whole pan. You can also use a round spoon for this. Next, cook the crepes for 1-2 minutes on each side, using a spatula to flip. Cook until properly browned.
- Transfer to a baking tray or plate and cover with a clean kitchen cloth. Continue with the process until all the batter has been used up. Serve these gluten-free cassava flour crepes warm, with your favorite toppings!
- blender method - feel free to whip all the ingredients in the blender, if pressed for time.
- allow the batter to rest - resting the batter is key as this allows the cassava flour to fully absorb the liquids. This helps give you moist and fluffy crepes. Allow the batter to rest for at least 30 minutes at room temperature. If you are preparing it in advance you can also keep it in the fridge for up to two days. Once rested, stir the batter a few times before cooking. Feel free to add a few tablespoons of coconut or your preferred choice of milk, if it feels too thick.
- use regular medium heat - too much heat prevents the batter from properly spreading in the pan.
- technique - lift the pan from the heat and tilt your hand to enable the batter to spread out and coat the whole of the pan. Alternively, use a round-shaped spoon to quickly spread the batter to the whole of the pan.
- cover - stack the cooked cassava flour crepes on a plate then cover them with a clean kitchen cloth or towel. This helps prevent them from drying out and also keeps them warm.
what can I pair these AIP and paleo-friendly crepes with?
The list is endless. You can serve them with maple syrup, melted chocolate, toasted coconut, apple sauce, various types of fruit, nut butter, just to mention a few.
You can also fill them with savory fillings such as:
frequently asked questions
Cassava flour is made from cassava tubers or roots. The tubers are peeled then dried before being ground into flour. Cassava flour is made from the yuca root and is gluten-free making it a healthy paleo alternative. To answer the question, cassava flour is a starchy root vegetable just like potatoes and is definitely gluten-free.
Cassava Flour is high in carbohydrates hence a big no. Cassava flour is not Keto. 100 grams of cassava flour has about 83 grams net carbs. Just to put it into perspective, ¼ cup has 29g net carbs. For you to stay in ketosis, you need to limit your carb count to between 20g and 30g net carbs per day.
It is also low in fat. ¼ cup contains 0 g fat. The ketogenic diet is a high-fat and low-carbohydrate diet that recommends the consumption of healthy fats such as avocado, almonds, and eggs. This means we can surely eliminate cassava flour from the keto-friendly list of foods.
While the two are mostly used interchangeably, they do not mean the same. Cassava flour is made from the roots of the cassava plant, which is peeled, dried, and ground into flour.
Tapioca, on the other hand, refers to cassava starch. Simply put, tapioca is the starchy remains from the cassava root which is obtained through washing and pulsing, resulting in a liquid that is then evaporated to leave behind tapioca.
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Gluten-Free Cassava Flour Crepes
- 450 ml unsweetened coconut milk - two cups (or preferred choice of milk)
- 225 g cassava flour - about 0.5lb
- 3 eggs good quality, medium or large free range.
- ½ cup coconut oil (and about a ¼ cup oil extra for frying). Additionally, feel free to use your preferred choice of paleo-compliant oil, such as avocado oil, to cook.
- 40 g powdered coconut sugar (or your preferred choice of sweetener).
- ¼ teaspoon salt
- 2 teaspoon grated orange rind, vanilla extract, or rum (optional) (use more or less, depending on taste).
- Using a large sieve, sift the salt and cassava flour into a medium-sized bowl. Next, add the coconut sugar.225 g cassava flour - about 0.5lb, ¼ teaspoon salt, 40 g powdered coconut sugar
- Using a whisk, mix the dry ingredients then make a hole in the middle of the bowl, where you will add the eggs.
- Add the eggs in the middle of the bowl and carefully break the yolks using a whisk. Next, use a circular motion to incorporate the eggs into the flour. Do this until you get a heavy type of batter then you can start incorporating the coconut milk.3 eggs
- Slowly add the milk and continue whisking using circular motions. Whisk until all the milk is used up and you have a smooth batter.450 ml unsweetened coconut milk - two cups
- Next, add the melted coconut oil and vanilla extract, grated orange rind, or rum (optional). Carefully whisk together, cover with a kitchen cloth, then let rest on the countertop for at least 30 minutes.½ cup coconut oil, 2 teaspoon grated orange rind, vanilla extract, or rum (optional)
- Heat a medium-sized pan on medium heat. Add a tablespoon of coconut oil to the pan.
- Depending on how big or small you prefer your crepes, use a ⅓ or a ¼ sized-cup to scoop some batter from the bowl. Pour this into the pan and quickly use a swirling motion to spread the batter on the pan.
- Allow this to cook for about one to two minutes, or until the bottom is slightly brown in color then flip. Cook the other side for a further 1-2 minutes. Brush with some oil if the crepes look slightly dry. You will know it is done when the top develops golden brown dots or streaks.
- Remove from heat and set aside on a plate. Repeat the process until all of the batter has been used up.
- Serve these gluten-free cassava flour crepes with some applesauce, berries, grated coconut, or your favorite toppings.
- It is important to add the milk a little at a time as you continue whisking. This will prevent you from getting clumps in your batter.
- resting the batter is key as this allows the cassava flour to fully absorb the liquids. This helps give you moist and fluffy crepes. Allow the batter to rest for at least 30 minutes at room temperature. If you are making it in advance you can also keep it in the fridge for up to two days. Once rested, stir the batter a few times before cooking. Feel free to add a few tablespoons of coconut or your preferred choice of milk, if it feels too thick.