These are the true deal—crepes which can be nearly an identical to common crepes, with one easy distinction: they're comprised of gluten-free cassava flour. Stuff these buttery crepes with both candy or savory fillings, they usually're a scrumptious deal with for breakfast or brunch.
The beauty of cassava flour is that it's a complete meals that can be utilized to make gluten-free, grain-free, nut-free baked items. Though cassava flour isn't an ideal alternative for all-purpose flour, it's fairly darn shut. It's enjoyable to experiment within the kitchen with cassava flour, but in addition costly. A 2-pound bag can set you again round $20.
On this recipe, the experimentation has been achieved for you, guaranteeing reliably scrumptious crepes. Earlier than substituting cassava flour for all-purpose flour in different recipes, hold three issues in thoughts:
One: Cassava doesn't give baked items a grainy or chewy texture like nut flours, coconut flour or tapioca flour would possibly. Nonetheless, it does have a heavier texture than all-purpose flour. This makes it more durable to attain gentle and ethereal baked items. It additionally implies that cassava flour isn't at all times the perfect flour for truffles, loaves of bread, or something you wish to stand up. In these circumstances, mixing cassava flour with one other sort of flour works higher.
Two: Cassava flour imparts a slight taste. It's nice although—a nutty, earthy taste that's straightforward to get use to.
Three: Cassava flour soaks up extra liquid than common flour. Should you're substituting cassava flour for all-purpose flour, plan so as to add extra liquid than standard, or use the identical quantity of liquid that your recipe requires and barely much less cassava flour.
Cassava flour is comprised of the entire cassava (yuca) root, after it's peeled, dried, and floor. This makes it totally different from tapioca flour, which is starch that's extracted from the cassava root. Though cassava flour has a spot in a Primal kitchen and might result in higher tasting baked items, it's not a miracle meals. It's nonetheless simply flour. Excessive in carbs and low in fiber and vitamins, it's not an ingredient for daily.
What you are able to do, nevertheless, is stuff your cassava crepes with elements which can be nutrient dense, balancing out what's missing in cassava flour. Contemporary berries, salmon and avocado, scrambled eggs, roasted greens and shredded or floor meat are all scrumptious choices.
Servings: 6 crepes
Time within the Kitchen: 25 minutes
Components
- 1 cup cassava flour (130 g)
- ½ teaspoon kosher salt (2.5 ml)
- 2 eggs, whisked
- 1 ½ cups water, (350 ml) or 1 cup water and ½ cup milk (dairy, coconut or nut milk)*
- 2 tablespoons melted unsalted butter (30 g)
- ½ teaspoon vanilla extract (non-compulsory—greatest with candy crepes) (2.5 ml)
*Crepes made with solely water, as a substitute of milk and water, are barely lighter in each texture and taste
Directions
In a medium bowl, whisk collectively cassava flour and salt.
In a second bowl, whisk collectively eggs, water (or water and milk), butter and vanilla.
Very slowly pour the moist elements into the dry, mixing gently till the flour has absorbed all of the liquid. The batter ought to have a texture that's just like pancake batter.
Warmth an Eight-inch non-stick skillet with a small pat of butter over medium warmth. When the butter melts, pour 1/three cup batter within the pan, swirling the pan as you pour, so the batter covers your entire pan. Work quick, because the batter cooks in a short time.
Prepare dinner the crepe 2 minutes, then use a rubber spatula or pancake turner to elevate the sting and flip the crepe over. Prepare dinner 1 to 2 minutes extra, then elevate the crepe from the pan. Fill the crepe along with your desired filling, then fold or roll up and revel in. The crepes are good each heat and at room temperature.
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