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–+ servings

Best Cassava Flour Crepes Gluten-Free Quick & Easy

Gentle Tummy
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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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)