Gluten-Free Cassava Flour Crepes - These homemade crepes taste amazing. Buttery, fluffy, dairy-free, nut-free and go well with just about any type of filling. The best part about it? All homemade and we all know that nothing beats homemade crepes.
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.
Can I make Crepes with Cassava flour?
This is a common question and the answer is yes. Most certainly! 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. Cassava flour tends to be finer in texture than wheat flour and will, therefore, splatter about more. You may want to be more careful when sieving.
Cassava Flour vs. Tapioca Flour
While the two are mostly used interchangeably, they do not mean the same. Cassava flour is made from the roots of the cassava plant. These are peeled, and then dried into flour.
Tapioka on the other hand, refers to cassava starch. Simply put, tapioka is basically the starchy remains from the cassava root obtained through washing and pulsing. This results in a liquid which is then evaporated to leave behind tapioca.
Cassava flour is normally used for normal baking. Tapioca flour is normally used as a thickening agent, the same way one would use corn starch.
Is Cassava Flour Keto?
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).
Is Cassava Flour Gluten-free
Cassava flour is made from the cassava tubers or root. The tubers are peeled then dried before being ground into flour. Cassava is also known as yuca in the United States and Spanish America. 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 not a nut. It is also definitely gluten-free.
Tools: You will need a medium-sized bowl, a whisk, medium-sized pan or crepes pan, a spatula for turning the crepes and a ¼ measuring cup to spoon the batter.
TIP: The flour tends to settle at the bottom. It is, therefore, advisable to stir the batter as you proceed.
TIP: Pressed for time? You can use a blender to mix the batter. I, however, prefer using the traditional whisk.
Making these Gluten-Free Cassava Flour Crepes
1. Mixing together the ingredients
It is always best to start by mixing the dry ingredients. In this case, sieve the cassava flour and salt into a medium-sized bowl then add the ground coconut sugar. I realise that not everyone reading my recipes is on a paleo diet. If not following any special diet, you can substitute the coconut sugar for normal castor sugar. Make a well in the middle of this flour mixture then add the eggs. Using a circular motion, use your whisk to mix the eggs and flour.
TIP: Coconut sugar tends to be very granulated. Use your coffee grinder or food processor to grind it into a fine powder.
Slowly add your almond milk and continue to whisk, making sure the egg-flour mixture incorporates well with the milk.
TIP: If you do the mixing properly, you will not end up with lumps. In case you do, simply use a sieve to sieve out the clumps.
2. Letting the batter rest.
This is an important step which allows the flour to absorb the liquid in the batter. It will also prevent you from having rubbery crepes.
3. The frying
Heat some coconut oil in a medium-sized frying pan or crepes pan. Using ¼ measuring cup, scoop some of the batter into the pan. Use a swirling motion to distribute the batter on the pan. Let cook for about 3 minutes, or until the bottom side starts to turn brown. Use a spatula to flip the crepes. Transfer to a plate and serve with your favourite topping.
What can I pair these Gluten-Free Cassava Flour Crepes with?
The list is endless. You can serve them with melted chocolate, grated coconut, apple sauce, various fruits, nut butter ... just to mention a few.
Gluten-Free Cassava Flour Crepes
- A whisk
- Mixing bowl
- Non-stick pan (medium-sized) or crepes pan
- A spatula for turning the crepes
- 450 ml coconut milk (about 2 cups)
- 225 g cassava flour (approx. 2 cups)
- 3 eggs good quality, free range.
- ¾ cup ½ cup coconut oil + about ¼ cup for frying or your preferred oil, such as avocado oil
- 40 g coconut sugar you can also use other sweeteners such as monk fruit sweetener.
- ¼ teaspoon salt
- grated orange rind, vanilla extract or rum optional
- Using a large sieve, sift the salt and cassava flour into a medium-sized bowl. Next, add the ground 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 milk.
- Slowly add the milk and continue whisking using circular motions. Whisk until all the milk is used up and you have a smooth batter.
- Next, add the melted coconut oil and grated orange rind and or rum (optional). Carefully whisk together, cover with a kitchen cloth, then let rest in the fridge for at least 30 minutes.
- Heat a medium-sized pan on medium heat. Add a tablespoon of coconut oil to the pan.
- Using a ¼ cup, scoop some batter from the bowl and pour into the pan. Quickly use a swirling motion to spread the batter on the pan. Let cook for about two minutes until the bottom is slightly brown in colour then flip. Cook the other side for about 1-2 minutes.
- Remove from heat and set aside on a plate. Repeat the process until all of the batter has been used up.
- Serve with your favourite 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.
Did you make this recipe? Then tag me @katehahnel or use the hashtag #paleolowcarbkate so I know how it turned out.