Gluten-Free Cassava Flour Crepes

An overhead picture of crepes, garnished with some sliced banana.

Gluten-Free Cassava Flour Crepes

The best dairy-free and gluten-free cassava flour crepes recipe! Great for breakfast, brunch, or dessert, paleo suitable too!

Course Breakfast, brunch, Dessert

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 40

Cook Time 20

Total Time 1

Servings

Calories 145kcal

Author Kate Hahnel

Equipment

A whisk
Sieve
Mixing bowl
Non-stick pan (medium-sized) or crepes pan
A spatula for turning the crepes
measuring cups

Ingredients

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).

Instructions

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.

Notes

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.

Nutrition