bakingglutenfreememories When I went on vacation in Paris, I had some of the best food and pastries I’ve ever tasted. Even the street food was delicious! I loved the crepes so much, especially the ones stuffed with banana and Nutella. I have often dreamt about those crepes, since shortly after that trip I had to change to eating gluten free. That is why I came up with these cassava crepes.
These cassava crepes definitely satisfy the crepe craving! I’ve found cassava flour to be a great, gluten-free flour in achieving the very thin, pancake-like texture that regular crepes possess. Cassava holds its form very well and rolls up with a similar elasticity to wheat flour. You would never be able to tell these are grain free and they are good as both savory and sweet crepes, simply add whatever filling and topping you like!
How to Make Cassava Crepes
1. Melt the butter and set it aside to cool.
2. In a medium sized mixing bowl, add in the eggs, cold water, and apple cider vinegar. Whisk the ingredients together and then whisk in the melted butter.
3. Next, whisk in the flour and salt. Keep mixing until the batter is nice and smooth. The batter should be thin which is what we want for thin crepes.
4. Heat a cast iron griddle or a non-stick pan to medium heat. Once heated, melt a little butter before adding the crepe batter.
5. Scoop out the batter onto the griddle and use either a crepe spreader or the back of a larger spoon to spread out the batter in a circular motion to desired size. (I usually make 5 7-inch crepes, as pictured) Cook 3-4 minutes before using a spatula to flip and cook for another 3-4 minutes.
6. Repeat the steps, melting the butter as needed in between cooking all of the crepes.
7. Serve the crepes warm with your filling or topping of choice. Bon appetit!
Storage Notes and Tips
- Store any leftover crepes in the refrigerator for 2-3 days
- Try to use the suggested cassava flour brand since other brands can vary the result
- You can make smaller crepes if you’d like more of them
- Adding butter to the griddle helps give them a nice, golden-brown color
Cassava Crepes
Ingredients
- ¾ cup Otto's Naturals Cassava Flour (95g)
- ½ cup + 1 tablespoon cold water (116ml +1 T)
- 3 eggs
- ½ teaspoon apple cider vinegar
- 2 tablespoons butter, unsalted and melted
- pinch of salt
Instructions
- Melt the butter and set it aside to cool.
- In a medium sized bowl, add in the eggs, cold water, and apple cider vinegar. Whisk the ingredients together and then whisk in the melted butter. (make sure it's cool so that you don't scramble the eggs)
- Next, whisk in the flour and salt. Keep mixing until the batter is nice and smooth. The texture should be thin and runny, which is what is needed for thin crepes.
- Heat a cast iron griddle or a non-stick pan to medium heat. Once heated, melt a little butter before adding the crepe batter.
- Scoop out the batter onto the griddle, using a crepe spreader or the back of a large spoon to spread out the batter in a circular motion to desired size. (I usually make about 5 7-inch crepes. Make sure not to go too thin with the crepes) Cook 3-4 minutes before using a spatula to flip it over for another 3-4 minutes.
- Repeat the last steps until all of the batter is gone, adding extra butter to the griddle as needed in between cooking all of the crepes.
- Serve the crepes warm with your filling or topping of choice. Bon appetit!
