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 or brunch.
– ▢1 c Cassava flour – ▢¼ teaspoon salt – ▢1 ½ c almond milk or soy 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
1. 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.
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.
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