Cassava Flour Crepes (Gluten Free, Paleo)

These easy cassava flour crepes are perfect for weekend brunch or a sweet breakfast. They are made with cassava flour, lightly sweetened with maple syrup and easy to make - thin and pliable. This healthy crepe recipe is paleo, gluten free and dairy free.

My kids freaking LOVE crepes!

When I was a kid, the only time we ate crepes was visiting my Dad's parents'. My grandma would make amazing crepes - thin, rolled up with whipped cream and topped with fresh berries.

But these days, I make my kids crepes frequently. Especially since they're often requested.

While I have a few paleo crepe recipes on my blog, these cassava flour crepes are probably my favorite. Cassava flour works really well for making crepes!

My whole family quickly fell in love with these paleo cassava flour crepes and I'm sure you all will too!

Ingredients

Here's a list of what you need to make this cassava flour crepe recipe:

• large eggs
• milk (I used light canned coconut milk)
• avocado oil
• maple syrup
• vanilla extract
• cassava flour
• salt

How to Make Cassava Flour Crepes

Crepes look fancy and all, but they're actually really easy to make.

First, preheat a frying pan on medium heat and lightly grease the pan with coconut oil (you don't need much oil). I find ceramic pans to work best for making crepes because they're completely non-stick (and non-toxic). I love Caraway's 10.5" ceramic pan for this recipe.

Next, make the batter. Whisk together the eggs, milk, avocado oil, maple syrup and vanilla. Then, whisk in the cassava flour and salt. I recommend sifting in the cassava flour to remove all clumps, creating a smoother batter.

Pour about ¼ cup of batter onto the preheated frying pan. Grab the pan by the handle and rotate it to spread the batter across the entire bottom of the pan.

Then, place the pan back on the stove top and let the crepe sit until it is nearly cooked through. This makes flipping super easy!

Flip the crepe and cook it on the other side until slightly browned.

Next, remove the crepe from the frying pan, roll it up and add your favorite toppings. you can also fill the crepes with jam, berries or coconut cream, etc.

Storage

Crepes are best eaten right after cooking. This recipe makes about 10 crepes. So, if you don't want to eat them all in one sitting, I recommend making a few and then storing the remaining batter in the fridge. It will last well for 2-3 days.

Paleo Crepe Toppings

I topped these grain free crepes with chocolate honey, raspberries and bee pollen. Some other great options include:

• maple syrup
• jam or jelly
• coconut cream
• coconut butter
• fresh fruit
• flaked coconut
• chopped nuts

More Cassava Flour Recipes

I use cassava flour in a lot of my baking! Here are some popular cassava flour recipes from the blog:

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