Cassava flour crepe recipe with eggs delivers a soft, flavorful crepe, combining the smooth texture of cassava flour with a rich, satisfying taste.
Cassava flour crepes offer a soft, gluten-free alternative to traditional crepes, with a texture and flexibility that hold up beautifully.
Unlike vegan crepes made from grated cassava, these crepes include eggs and milk, giving them extra richness, sturdiness, and a smooth, delicate texture that holds sweet or savory fillings.
Their mild flavor lets fruits, chocolate, or vegetables shine while providing natural carbohydrates for quick energy.
Perfect for breakfast, brunch, or dessert, cassava flour crepes with eggs give you a reliable base that won’t tear when folded or rolled, letting your culinary creativity shine while adding extra taste and nutrition.
Related: Vegan Cassava Recipes
Table of Contents
- What is a Cassava Flour Crepe?
- Ingredients You’ll Need
- How to Make Cassava Flour Crepes: Step-by-Step Guide
- Filling Ideas for Cassava Flour Crepe
- Frequently Asked Questions
What is a Cassava Flour Crepe?
Cassava flour crepes, different from tapioca crepes, and the grated cassava version are a delightful variation on traditional French crepes, distinguished primarily by their ingredient base.
Cassava flour crepes are thin, gluten-free crepes made from cassava flour instead of wheat or grated cassava.
They are smooth, elastic, and easy to flip, with a subtly sweet, mild flavor.
Suitable for sweet or savory fillings, these grain-free crepes offer a light, delicate texture while catering to vegan and gluten-free diets, making them versatile for any meal.
They are different from tapioca crepes, which are made with tapioca starch, a sister product to cassava flour. See more on tapioca crepes.
Cassava flour crepes have a vegan variant that is made without any animal products like eggs. See a dedicated post on how to make vegan cassava flour crepes.
Related Posts
Vegan Recipes Using Cassava Flour
Vegan Cassava Cake from Grated Cassava
Ingredients You’ll Need
To make soft, delicious cassava flour crepes, gather a few key ingredients that create the perfect texture and flavor.
Cassava flour forms the base, giving you a gluten-free crepe with a light, flexible texture that holds both sweet and savory fillings.
Cassava Flour
This is your main ingredient. Its natural starches give the crepes structure and elasticity while keeping them gluten-free.
It has a neutral flavor, so fruits, chocolate, or vegetables can shine without competing with the crepe itself.
Eggs and Milk
Eggs and dairy milk add richness and tenderness, helping the crepes cook evenly and stay pliable.
Use whole eggs and your preferred milk, cow’s or goat’s, for a creamy, smooth batter that flips easily.
Oil or Butter
A little coconut oil, olive oil, or melted butter prevents sticking and enhances flavor.
Brushing the pan lightly creates golden edges while keeping the crepes soft and silky.
Salt and Optional Sweeteners
A pinch of salt balances flavors, while a small amount of maple syrup or sugar can lightly sweeten the batter for breakfast or dessert crepes.
Herbs can also be added for savory options.
How to Make Cassava Flour Crepes: Step-by-Step Guide
Making cassava flour crepes is easier than it looks. With simple ingredients and a few key steps, you can create soft, flexible crepes that hold sweet or savory fillings beautifully.
Prepare the Batter
Start by combining 1 cup of cassava flour with a pinch of salt in a large bowl.
In another bowl, beat 2 eggs and gradually mix them into the flour. Slowly add 1 ½ cups of water while whisking.
Keep stirring until the batter is smooth and lump-free.
Let it rest for 10-15 minutes to allow the flour to absorb the liquid, which makes your crepes tender and easy to handle.
Heat the Pan
Place a non-stick skillet or crepe pan over medium heat. Brush lightly with oil or butter to prevent sticking.
A properly heated pan ensures your crepes cook evenly and develop a delicate golden edge.
Cook the Crepes
Pour about ¼ cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread it into a thin circle.
Cook for 2-3 minutes until the edges lift and the bottom turns lightly golden. Flip carefully and cook the other side for another 1-2 minutes.
Serve or Store
Transfer the cooked crepe to a plate. Repeat with the remaining batter.
Allow crepes to cool slightly before stacking to prevent sticking.
Fill with fruits, chocolate, vegetables, or cheese for a versatile meal or snack.
Tips for Perfect Crepes
Keep the batter mixed and adjust the heat to avoid burning. Use a thin layer for soft, flexible crepes that roll or fold easily.
You can customize fillings to match breakfast, brunch, or dessert ideas.
Filling Ideas for Cassava Flour Crepe
Sweet cassava flour crepes give you a soft, flexible base to create breakfast treats or desserts that everyone will enjoy.
You can customize them easily with fruits, creams, or chocolate to suit your taste.
Fresh Fruit and Maple Syrup
Fill your crepes with seasonal fruits like strawberries, bananas, or blueberries.
The fruits add natural sweetness and color, while a drizzle of maple syrup brings warmth and depth.
This combination makes a light breakfast or a quick dessert that is both satisfying and visually appealing.
Coconut Cream Filling
Whip coconut milk with a little coconut sugar and vanilla extract to make a smooth, creamy filling.
Spread it across the crepe and sprinkle shredded coconut on top for extra texture. This tropical twist is perfect for brunch or a special dessert.
Chocolate and Cocoa Treats
Spread vegan or milk chocolate sauce over your crepes, or dust with cocoa powder for a rich flavor.
Add a scoop of vanilla ice cream or whipped cream on the side to create a dessert that feels indulgent yet easy to prepare.
Spiced Batter Variations
Enhance your crepe batter with warming spices like cinnamon or nutmeg, or fold in a teaspoon of cocoa powder.
These subtle flavors transform ordinary crepes into cozy breakfasts or elegant desserts, inviting you to experiment with toppings and presentations.
Frequently Asked Questions
Can I make cassava flour crepes without eggs?
Yes, you can replace eggs with flaxseed or chia seeds mixed with water, providing a plant-based binder while keeping the crepes soft and flexible.
Why do my cassava flour crepes break?
Crepes can break if the batter is over-mixed or flipped too early. Let them cook properly on one side for better flexibility.
Can I mix cassava flour with other flours?
Yes, blending cassava flour with almond or coconut flour works, but adjust liquid ratios since different flours absorb moisture differently for a perfect texture.
How long should I let the batter rest?
Rest the batter for 10-15 minutes to allow cassava flour to absorb liquid fully, giving crepes a smoother texture and easier handling when cooking.
Chimeremeze Emeh is a writer and researcher passionate about Africa’s most transformative root crop—cassava. Through his work at cassavavaluechain.com, he explores the entire cassava industry, from cultivation and processing to its diverse applications in food, health, and industrial use.
He also writes for palmoilpalm.com, where he shares his extensive experience and deep-rooted knowledge of palm oil, covering red palm oil, palm kernel oil, and refined products. His work there reflects his lifelong connection to agriculture and his commitment to promoting sustainable value chains in Africa.
Driven by curiosity and purpose, Chimeremeze aims to shed light on how cassava continues to empower communities, strengthen food systems, and link traditional farming wisdom with modern innovation.