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Low-Carb Cassava Crepes

Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine French
Servings 4 people
Calories 942.5 kcal

Equipment

  • 1 Mixing Bowl Medium-sized for batter preparation
  • 1 Whisk For smooth, lump-free batter
  • 1 Measuring Cups and Spoons For accurate ingredient portions
  • 1 Nonstick Crepe Pan or Skillet Essential for even cooking and easy flipping
  • 1 Ladle or 1/4 cup measure For consistent batter portioning

Ingredients
  

Main

  • 1 cup milk
  • 2 egg whites
  • 2 tablespoons melted butter
  • 1 tablespoon white sugar
  • 2 teaspoons lemon juice
  • 1 pinch salt
  • 1 ⅓ cups cassava flour

Instructions
 

  • Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
  • Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

Notes

1. Cassava flour can vary significantly in absorption between brands. You may need to slightly adjust the milk or flour to achieve a 'very thin but thick enough to coat a spoon' batter consistency. A rest period of 10-15 minutes for the batter is recommended to allow the flour to fully hydrate, resulting in a more pliable crepe. 2. Maintaining medium-low heat is crucial. Too high, and the crepes will burn before they can be properly swirled and set; too low, and they won't brown. 3. For delicate crepes, ensure your nonstick pan is well-seasoned or lightly greased for the first crepe. Swirl the batter immediately and swiftly to create the thinnest possible layer. 4. For sweet variations, consider adding a touch of vanilla extract or cinnamon. For savory, omit the sugar and incorporate finely minced chives or parsley directly into the batter.