Best Cassava Flour Crepes Gluten-Free and Nut-Free

This is the easiest and best-tasting Cassava Flour Crepes Recipe for light and fluffy crepes that are gluten-free, grain-free, nut-free, and without any refined sugars with cassava flour, your choice of milk and oil, eggs, maple syrup, vanilla extract, and salt. These paleo crepes are soft and tender yet strong enough to hold all your favorite crepe fillings and toppings.

Plate of cassava flour crepes with raspberries and mini chocolate chips.

This is the easiest and best-tasting Cassava Flour Crepes Recipe for light and fluffy crepes that have everything you love about traditional crepes. They’re made gluten-free, grain-free, nut-free, and without any refined sugars with cassava flour, your choice of milk and oil, eggs, maple syrup, vanilla extract, and salt. The batter mixes in a few seconds in a blender and they quickly cook in a non-stick pan or crepe pan. These paleo crepes are soft and tender yet strong enough to hold all your favorite crepe fillings and toppings for a delicious breakfast, brunch, healthy dessert, or 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 whole cassava root, while tapioca flour, also known as tapioca starch, is just the starch. Cassava flour has a higher fiber content and a different texture. It’s not recommended to substitute tapioca flour for cassava flour in crepes directly. Tapioca flour is much starchier and will result in a denser, chewier crepe.

Infographic explaining how to use tapioca flour and cassava flour in recipes
YouTube video

Why You’ll Love This Crepes with Cassava Flour Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Plate of cassava flour crepes with raspberries and mini chocolate chips.

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.

Plate of cassava flour crepes with raspberries and mini chocolate chips.

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.

Adding ingredients to a blender cup.
Crepe batter in a blender cup.

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.

Pouring crepe batter in a pan.
Flipping a crepe in a pan.
Plate of cassava flour crepes with raspberries and mini chocolate chips.

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.

Refrigeration: Allow the leftover crepes to cool completely, then stack them with a piece of parchment paper between each crepe to prevent sticking. Place the stack in an airtight container and refrigerate for up to 3-4 days.

Freezing: If you want to freeze the crepes, stack them with parchment paper between each crepe and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To thaw, place them in the refrigerator overnight or on the counter for a few hours.

Reheating: To reheat the crepes, you can microwave them for about 10-20 seconds per crepe or heat them in a skillet over low heat for a few minutes on each side until warmed through.

Can I use regular flour instead of cassava flour in this paleo crepes recipe?
Yes, you can use regular flour if you’re not gluten-free. However, the ratio of flour to liquid may need to be adjusted slightly, as almond flour tends to absorb more liquid than regular flour.

Can I make cassava crepe batter ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it, as it may separate slightly.

Can I make this recipe as vegan cassava crepes?
Yes, you can make these crepes vegan by using a flax egg or commercial egg replacer instead of eggs and non-dairy milk.

Can I double or halve the recipe?
Yes, you can easily double or halve the grain-free crepe recipe to make more or fewer thin crepes and adjust the quantities accordingly.

Can I make savory gluten-free crepes with this recipe?
Yes, you can make savory crepes by omitting the maple syrup and vanilla extract from the batter, and filling them with savory ingredients like vegetables, cheese, or meat.

Plate of cassava flour crepes with raspberries and mini chocolate chips.

Best Cassava Flour Crepes Gluten-Free Quick & Easy

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
This is the easiest and best-tasting Cassava Flour Crepes Recipe for light and fluffy crepes that are gluten-free, grain-free, nut-free, and without any refined sugars with cassava flour, your choice of milk and oil, eggs, maple syrup, vanilla extract, and salt. These paleo crepes are soft and tender yet strong enough to hold all your favorite crepe fillings and toppings.
5 from 7 votes
Servings 8
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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.

Video

YouTube video

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.
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.

Nutrition

Calories: 80kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 41mgSodium: 140mgPotassium: 24mgFiber: 0.3gSugar: 2gVitamin A: 59IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Keyword blender crepes, cassava flour, crepes, grain-free, nut-free
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

7 Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

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