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A plate of golden brown Vegan Cassava Flour Crepes folded and stacked with fresh strawberries and blackberries.
Layla

Vegan Cassava Flour Crepes

Delicate, naturally gluten-free crepes with a tender bite and subtle nutty flavor, perfect for sweet or savory fillings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: French, Vegan
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup cassava flour sifted if lumpy
  • 1.5 cups unsweetened almond milk room temperature
  • 0.5 cup water
  • 2 tbsp melted coconut oil plus more for cooking
  • 1 tsp maple syrup for subtle sweetness, omit for savory
  • 0.25 tsp fine sea salt

Equipment

  • 10-inch nonstick skillet or crepe pan
  • Blender or large mixing bowl with whisk
  • Offset spatula or thin heatproof spatula

Method
 

Make the Batter
  1. Combine cassava flour, almond milk, water, melted coconut oil, maple syrup, and salt in a blender. Blend on medium-high for 30 seconds until completely smooth, scraping down sides once. Alternatively, whisk vigorously in a bowl until no lumps remain. Let batter rest for 5 minutes to hydrate.
Cook the Crepes
  1. Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles immediately, about 3 minutes. Lightly brush with coconut oil. Pour 1/4 cup batter into center, then immediately tilt and rotate pan to spread into a thin, even circle.
  2. Cook until edges lift slightly and bottom is lightly golden with a few small brown spots, 1.5 to 2 minutes. The surface will look matte and set when ready to flip.
  3. Slide a thin spatula underneath and flip confidently. Cook second side just 30 to 45 seconds until lightly spotted. Transfer to a plate. Repeat with remaining batter, brushing pan with oil every 2 to 3 crepes. Stack finished crepes directly on top of each other; they will not stick.

Notes

For savory fillings, omit the maple syrup and add a pinch more salt. Batter thickens as it sits; thin with a tablespoon of water if needed after the first few crepes. These keep beautifully wrapped in the fridge for 3 days or frozen with parchment between layers for up to 1 month; reheat in a dry skillet for 30 seconds per side.