Best Cassava Flour Crepes Gluten-Free and Nut-Free
This Cassava Flour Crepes Recipe creates light, fluffy crepes without gluten or grains. Made with cassava flour, eggs, milk, and maple syrup, the batter mixes in seconds and cooks quickly in a non-stick or crepe pan. These crepes are soft yet sturdy, perfect for holding your favorite fillings for breakfast, brunch, or dessert.
My Cassava Flour Crepes Recipe for light, fluffy crepes captures everything you love about traditional crepes—without the gluten or grains. Made with cassava flour, your preferred milk, eggs, oil, maple syrup, and vanilla extract, these crepes mix up in seconds with the help of a blender. They cook quickly in a non-stick or crepe pan, resulting in soft, tender crepes that are strong enough to hold all your favorite fillings. Perfect for breakfast, brunch, or even dessert, these crepes are an ideal choice for any special occasion.
What is the difference between cassava flour and tapioca flour? Can I substitute them in cassava crepes?
Cassava flour is made from the entire cassava root, giving it a more fibrous texture, while tapioca flour, also known as tapioca starch, is just the extracted starch. This makes cassava flour more versatile for baking, with a texture closer to wheat flour. Substituting tapioca flour for cassava flour in crepes isn’t recommended because tapioca is much starchier, leading to denser, chewier crepes rather than the light and fluffy texture you expect from crepes made with cassava flour.
Why You’ll Love This Crepes with Cassava Flour Recipe
- Quick and easy batter: Blends together in seconds for a smooth, lump-free crepe batter.
- Gluten-free and grain-free: A perfect option for those avoiding gluten or grains without compromising texture.
- Versatile and customizable: These crepes are soft yet strong, making them ideal for both sweet and savory fillings.
- Perfect for any occasion: Whether for breakfast, brunch, or dessert, they’re a great addition to your menu for any special event.
Ingredients & Substitutions
Here is everything you need to make the best-tasting cassava flour crepe recipe:
Milk: You can use any milk you like including almond milk, coconut milk, rice milk, or soy milk. If you’re not dairy-free, regular cow’s milk also works great.
Eggs: If you need an egg-free option, you can try using a flax egg or a chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken. To make a chia egg, use the same ratio of chia seeds to water.
Maple Syrup: Honey, agave nectar, or another liquid sweetener can be used as a substitute for maple syrup. Adjust the amount to taste.
Oil: You can use light olive oil, melted coconut oil, avocado oil, or any other neutral-flavored oil.
Vanilla Extract: You can substitute vanilla extract with almond extract or another flavor extract of your choice.
Cassava Flour: There are many different brands of cassava flour to choose from. Otto’s Naturals Cassava Flour and Bob’s Red Mill are both excellent brands to use. Cassava flour is the key ingredient in this recipe, so there’s no direct substitute that will give you the same texture and flavor. However, you can try using a gluten-free all-purpose flour mixture if you’re not specifically looking for a grain-free option.
Salt: If you’re on a low-sodium diet or need to reduce your salt intake, you can omit the salt or use a small amount of a salt substitute.
How to Make My Healthy Cassava Crepe Recipe
Here are easy, detailed, step-by-step instructions for the best way to make easy cassava flour crepes. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Batter
In a blender or food processor, combine all the ingredients. Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly and for the air bubbles to settle.
Step 2: Cook the Crepes
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.
Pour 1/4 cup of batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the entire bottom of the pan. You can also use a crepe spreader.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
Carefully flip the crepe with a thin spatula and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.
Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a paper towel so they don’t dry out.
Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Blender Almond Flour Crepe Recipe Notes
Consistency: The batter should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.
Blending Time: Be careful not to over-blend the batter, as this can lead to tough crepes. Blend until the ingredients are combined and smooth (approximately 10-20 seconds).
Resting Time: Allowing the batter to rest for 15 minutes helps hydrate the flour and makes a smooth batter. If you’re in a hurry, you can skip this step, but the crepes may have more air holes.
Cooking Temperature: The pan should be heated over medium heat. Too high heat can cause the crepes to cook too quickly and become rubbery.
Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.
Flipping the Crepes: Wait until the edges of the crepe start to lift before flipping. Use a spatula to gently loosen the edges before flipping to ensure the crepe doesn’t tear.
Crepe Flavors: You can adjust the flavor of the crepe batter by adding lemon zest, or protein powder. If adding two tablespoons of protein powder, then reduce the cassava flour amount by two tablespoons.
Delicious Serving Suggestions
These lightly sweetened crepes are versatile and can be served with sweet fillings such as fresh berries, peanut butter, chocolate spread like Nutella, chocolate sauce, strawberry chia jam, greek yogurt, cream cheese, or savory fillings like vegetables and cheese.
Savory Version: To make delicious savory cassava flour crepes, omit the maple syrup and add a teaspoon of garlic powder, Italian seasoning, dill, or mustard powder.
Do you love crepes? Check out more of my easy and nutritious crepe recipes:
Best Cassava Flour Crepes Gluten-Free Quick & Easy
Ingredients
- 1-1/4 cups milk (almond milk is my fave)
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon oil (light olive oil is my fave)
- 1/4 teaspoon salt
- 2/3 cup cassava flour
Instructions
- In a blender or food processor, combine all the ingredients. Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly and for the air bubbles to settle.
- Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.Pour 1/4 cup of batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to coat the entire bottom of the pan evenly. Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe with a thin spatula and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a paper towel so they don't dry out.
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Dang these are goooood! Have been grain and sugar free for a couple weeks and needed something sweet for breakfast and this hit the spot! I subbed arrowroot for cassava bc the latter hurts my stomach. Thank you!
Hi Jennifer, thank you so much for sharing this review! I’m so grateful this recipe accommodates your tummy 🙂
Amazing! 🤩
Thank you, Greg! 🙂
My daughter can eat these! Thank you for a recipie that works for her needs, they are delicious, too!
That is fantastic news, Anne! This makes so happy 🙂
I just started using cassava flour and was excited to find this recipe. I made them exactly to the recipe and they are delicious! Honestly, they tasted just like regular flour…will be making these again.
Hi Patricia, thank you so much for sharing this with me! I’m glad you enjoy this recipe 🙂
I’m excited to share this crepe recipe with you! If you’re new to cassava flour this is an excellent recipe to try 🙂 Please let me know how they turn out!