Cassava crepes are a delightful twist on traditional French crepes, infused with the subtle sweetness of grated cassava. These delicate, lacey treats are surprisingly easy to make and perfect for snacking or as a unique breakfast option, filling or topping them with your favorite sweet or savory ingredients.

Ready Time

1 hrs 30 mins

Yields

10 servings

Ingredients

2 cups all-purpose flour
2 teaspoons salt
1/4 teaspoon sugar
2 large eggs
1 1/2 cups milk
2 tablespoons butter, melted
1 large cassava, peeled and grated

Instructions

In a large mixing bowl, whisk together the flour, salt, and sugar. In a separate bowl, whisk together the eggs, milk, and melted butter.

Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.

The batter should be free of lumps. Add the grated cassava to the batter and mix well.

Let the batter rest for 30 minutes to allow the flour to absorb the liquid.

Heat a small non-stick pan over medium heat. Pour a small amount of the batter into the pan and tilt the pan to evenly coat the bottom.

Cook for about 2 minutes, until the edges start to curl and the surface is dry.

Loosen the crepe with a spatula and flip it over. Cook for another minute.

Repeat with the remaining batter, until you have 10 delicious cassava crepes.

Notes

Make sure to sift your flour before measuring to ensure it’s light and fluffy, which is essential for delicate crepes.

Use a high-quality non-stick pan to prevent the crepes from sticking and to make them easier to flip.

If you find that your batter is too thick, add a little more milk.

If it’s too thin, add a little more flour.

Don’t overmix the batter, as this will develop the gluten in the flour and make the crepes tough.

Letting the batter rest is crucial, so don’t skip this step! This will help the flour absorb the liquid and result in a tender crepe.

To store leftover crepes, place them between sheets of parchment paper in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Simply thaw at room temperature or reheat in a pan before serving.