These vegan Cassava Flour Crepes are thin, light and delicious crepes made without dairy, eggs, sugar or grains. This 30-minute recipe is a wonderful choice for a cozy Sunday breakfast, brunch or even dessert. Stuff them with jam, berries or even hummus for a healthy savory wrap.
These incredible Crepes made with Cassava flour are a real deal.
Despite that this flour is still new to me, I'm loving its versatility.
My vegan Cassava flour pancakes are a huge hit on my blog so I hope that you'll like the crepes made of cassava flour as well.
Jump to:
Why This Recipe Works
- it's ready in 3 minutes!!! Yes, please!
- it's low fat, which is important for those of you who follow WFPBNO diet. If you're not on a diet, feel free to add a heaping tablespoon of peanut butter. More on that later.
- no stove needed, meaning you can make this anywhere (hello healthy eating while camping)
- if you follow plant-based diet, this recipe is totally compliant and will make you feel full, satisfied and happy about your meal choices
- highly customisable
What is Cassava flour?
It's a flour made of ground cassava (yuca) root. Cassava flour is very popular in South America, Asia and Africa.
In the recent years, this flour gained the popularity in the US too.
📋 Ingredients
These Cassava crepes are made with simple ingredients which you might already have in your pantry. For the exact ingredients and measurements, please scroll to the recipe card below.
- cassava flour. I usually use Otto's Naturals Cassava flour. However there are a lot of other brands of Cassava flour that you might use as well
- plant-based yogurt. You can use almond, soy or coconut yogurt
- coconut oil. In this recipe I used unrefined coconut oil which makes the crepes smell a little coconut-y and delicious. If you don't like it, use refined coconut oil
- Maple syrup - for sweetness. You can replace with Agave if you want
- plant-based milk. Any plant milk will work here
🔪 Instructions
- In a large bowl whisk cassava flour, salt, almond milk and yogurt.
2. Add melted coconut oil, vanilla extract and Maple syrup. Add sparkling water (or water) and whisk again.
3. Lastly, add baking soda and give everything another whisk. The batter should be a little thicker than milk (not quite a sour cream though).
4. Brush a non-stick pan with a ½ tsp of coconut oil and heat the pan for a few minutes on a medium heat.
5. Add about ⅓ cup of batter into a center of a pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. (On the photo I used a large pan, however halfway through the process, I changed to a smaller pan).
6. When the tiny bubbles appear on the surface of a crepe, using a rubber spatula, quickly flip it to the other side.
7. Fry for 1-2 more minutes and then transfer to a clean plate. Continue cooking the rest of the batter.
8. Serve Cassava crepes immediately while they're warm.
🧂 Frequently Asked Questions
According to Healthline, Cassava flour contains some of the nutrients like Thiamine or Phosphorus, however the amounts of vitamins are minimal.
Nevertheless, because it's grain-free and gluten-free, Cassava flour may be a great choice for Paleo, Vegan and AIP diets.
Cassava and Tapioca flours are made from the same plant - yuca. However, cassava flour made from the whole root and tapioca is made from the starchy part of the plant.
That means you can use easily substitute Cassava flour with Tapioca flour.
If you chose to use Tapioca flour I recommend reducing the amount of plant milk in a recipe by approximately ¼ cup.
Cassava flour is available in most grocery stores. I usually buy mine at Whole Foods, however you can also find it in Kroger, Walmart or Fresh Thyme.
Of course, you can also get in on Amazon.
For this recipe I recommend a non-stick pan. Keep in mind though that not all non-stick pans are healthy to cook with. I specifically avoid Teflon-coated.
Ceramic or diamond pans might be a healthier choice since the coating doesn't contain a potentially harmful ingredients.
💭 Top Tip
When cooking with Cassava flour, it tends to create quite a bit of flour dust, so I always recommend incorporating it in recipes in small portions.
🍓 Serving Suggestions
These easy Cassava breakfast crepes are delicious when served with sugar-free fruit spread (St. Dalfour brand is my favorite), chocolate sauce or/and fresh berries.
♨️ Storing And Reheating
To ensure the maximum freshness and flavor, I recommend storing these Cassava crepes for no longer 2 days in the refrigerator.
📖 Similar Recipes
If you make this recipe, please leave a comment below and star rating in a recipe cad. I always appreciate a feedback. Leave me a comment below and rate it. Also, you can follow me on Facebook, Instagram or Pinterest.
📖 Recipe
Vegan Cassava Flour Crepes
Equipment
- Non-stick pan
Ingredients
- 1 c Cassava flour
- ¼ tsp salt
- 1 ½ c almond milk soy milk or oat milk will work here too
- ½ c plant-based yoghurt
- 3 tbsp coconut oil plus, another ½ tsp for greasing the pan
- 1 tsp vanilla extract
- 3 tbsp Maple syrup
- ⅓ c sparkling water or hot boiling water
- ¼ tsp baking soda
Instructions
- In a large bowl whisk cassava flour, salt, almond milk and yogurt.
- Add melted coconut oil, vanilla extract and Maple syrup. Add sparkling water (or hot water) and whisk again.
- Lastly, add baking soda and give everything another whisk. The batter should be a little thicker than milk (not quite a sour cream though).
- Brush a non-stick pan with a ½ tsp of coconut oil and heat the pan for a few minutes on a medium heat.
- Add about ⅓ cup of batter into a center of a pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. (On the photo I used a large pan, however halfway through the process, I changed to a smaller pan)
- When the tiny bubbles appear on the surface of a crepe, using a rubber spatula, quickly flip it to the other side.
- Fry for 1-2 more minutes and then transfer to a clean plate. Continue cooking the rest of the batter.
- Serve crepes immediately with fruits and your favorite jam.
Notes
- When cooking with Cassava flour, it tends to create quite a bit of flour dust, so I always recommend incorporating it in recipes in small portions.
- In this recipe I recommend using unrefined coconut oil. It makes the crepes smell a little coconut-y and delicious. If you don't like it, use refined coconut oil.
Josefina B. says
Is it difficult to cook for beginners? Looks delectable!
Iryna says
Very easy to make for the beginners.
Easyfoodsmith says
I need to hunt for cassava flour on Amazon and try your pancakes and crepes recipe. 🙂
Iryna says
The flour is so versatile. Crepes with cassava are really good.