Gluten-Free Crepes
Here’s my secret to soft and chewy gluten-free crepes - cassava flour! Pile them with fresh fruits and jammy spreads for brunch-worthy meal.
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Breakfast
Cuisine: French
Keyword: cassava flour crepes, Gluten-free crepes, paleo crepes
Servings: 12 servings
Crepes (makes approx 12 crepes)
Mix up the batter. In a large mixing bowl, add the cassava flour, eggs, coconut milk, water, coconut oil, vanilla bean, and salt. Then use a hand mixer to mix for 1 minute, until the consistency is a thin batter. Set aside for 5 to 10 minutes to let the bubbles settle.
Cook the crepes. Heat your crepe pan over medium low heat. Lift the pan up, scoop ¼ cup of the batter into the center of the pan, and quickly swirl the pan to coat the bottom. Place the pan back on the heat and cook for 1 to 2 minutes. Once the top looks dry, flip it over with a spatula and cook for another minute.
Layer the crepes correctly. Place the first cooked crepe on a paper towel lined plate. Then repeat the process, but with parchment paper in between each finished crepe so they don’t stick together.
Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg