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
- Healthy and nutritious. The cauliflower, beans, and potatoes in this vegan soup provide plenty of nutritious (and delicious) veggies that will keep you full even without feeling stuffed.
- Packed with flavor. The savory additions of onion, garlic, and herbs load this spring soup with layers of flavor.
- Versatile. Apart from the cauliflower, you can throw in any other vegetables that you have in your fridge like celery, spinach, kale, etc. Pinto beans can also be substituted for Cannellini beans or Kidney beans.
- Quick and easy. Ready in just 35 minutes, this wonderful Potato and Bean Soup makes a quick and satisfying meal for busy weekdays.
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 teaspoon 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 me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Cassava Flour Crepes web-story.
Recipe
Vegan Cassava Flour Crepes
Ingredients
- 1 c Cassava flour
- ¼ teaspoon salt
- 1 ½ c plant-based milk oat milk, soy or almond milk
- ½ c plant-based yoghurt
- 3 tablespoon coconut oil plus, another ½ teaspoon for greasing the pan
- 1 teaspoon vanilla extract
- 3 tablespoon Maple syrup
- ⅓ c sparkling water or hot boiling water
- ¼ teaspoon 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 teaspoon 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.
Equipment
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.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Cary Looney says
I wish I would have checked the comments before proceeding with making these. The comments are 100% right. This recipe does not work. It just makes a gooey mess in your pan. It doesn’t spread like a crepe when it hits the pan and no matter how long you leave it in pan the middle never cooks. This recipe should be taken down. Ingredients are expensive and they all go to waste in this.
Stacey says
Ugh, 100%. What do I do with this useless batter now???
Edda says
Unfortunately, the batter is so goey that makes it difficult to flip over. I tried over and over and had to throw away all of the ones I made and the left over of the batter. The smell and taste was good but the consistency was terrible.
Chantal says
Help! I made cassava pancakes yesterday and tried making the crepes today. Both were abysmal failures. Although the flavor was nice, they were inedible because they were so gummy (the crepes so much so that they couldn’t be flipped. What am I doing wrong??
Iryna says
Hi Chantal! Cassava flour's nature usually contributes to the pancakes' "gummier" texture. It's also more sticky than other flour. IHowever, if you give these crepes one more try, you can replace some cassava flour with coconut flour.
Iryna says
Hi Chantal. Cassava flour's nature usually contributes to the pancakes' "gummier" texture. It's also more sticky than other flour. I have had this problem a few times too. However, if you give these crepes one more try, you can replace some cassava flour with coconut flour. Also, make sure to use a good non-stick skillet and preheat it before adding the batter.
Julis says
A total failure. The dough with the exact proportions from the recipe ones out very thick. No way to make crepes. I tried adding more milk & water and there is no way to fry them there so mushy. An awful recipe & a lot of ingredients wasted.
Iryna says
Julis, thank you for your feedback! Sorry the recipe didn't work for you. I might give it a go again to see if anything needs tweaking.
It is a recipe that I love and didn't have any issues with. Sorry again it wasn't what you expected and I appreciate you sharing anyway!
Natalie says
These came out gross. Mushy and oily.
Josefina B. says
Is it difficult to cook for beginners? Looks delectable!
Iryna says
Very easy to make for the beginners.
Stacey says
This is not accurate at all. I’m a very experienced vegan crepe maker and this recipe simply does not work.
Iryna Bychkiv says
Stacey, I’m really sorry to hear the recipe didn’t work out for you! Cassava flour can be tricky and behaves very differently depending on the brand, even the humidity in the kitchen sometimes plays a role! I’ve had success with Otto’s Naturals, but I know not all brands perform the same. I truly appreciate your feedback and will revisit the recipe to see if I can add more tips or adjustments to make it more foolproof for everyone.
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.