Gluten-Free Crepes

5 from 20 votes

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

Cook Time30

Total Time1 30

Course: Breakfast

Cuisine: French

Keyword: cassava flour crepes, Gluten-free crepes, paleo crepes

Servings:

whipped cream, chopped or sliced nuts, fresh fruit, and/or nut butter or chocolate drizzle

Make the batter. In a large mixing bowl, add the cassava flour, eggs, coconut milk, water, coconut oil, vanilla extract, and salt. Use a hand mixer to mix for about 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. Transfer the cooked crepe to a plate, then repeat the process of making more crepes.
Serve. Spread your favorite filling inside the crepe, fold it in half, then half again. Add your favorite toppings and enjoy!

Nutrition info: The nutrition info is for a single serving of 3 crepes (the recipe makes 12 crepes total) without filling or toppings.