These delicate Grain-Free French Crêpes are free from gluten and grains and can be easily made with 5 ingredients in the blender. Enjoy them savory or sweet.
Growing up, my mom made crêpes ALL.THE.TIME.
Crepes for breakfast, crepes for dessert, crepes with salmon roe for snack or light dinner.
Going gluten-free many years ago presented a specific challenge where I couldn’t enjoy these crepes any longer. Too often, I would drop by my parent’s home only to find a nice stack of crepes on the counter beckoning me.
Finally, I’ve developed a recipe for grain-free French crepes that I’m sure you will love. When I first discovered cassava flour, I was blown away at how easily it worked with my old-time favorite recipes. I knew I had to give these crepes a try.
Cassava flour is gaining momentum as the ultimate “grain-free” flour and for good reason. It seems to make a pretty close replacement to wheat flour, in both texture and flavor. Almost like the holy-grail of gluten-free baking and cooking.
What is Cassava Flour?
Cassava flour and tapioca are often used interchangeably but they are not the same. Tapioca is the starch derived from cassava root through a process of washing and pulping and what’s left following that process is the tapioca flour.
Cassava flour, on the other hand is the whole root, simply peeled, dried and ground.
For this reason, cassava flour naturally has more dietary fiber than tapioca flour. This is where I should also mention that cassava flour also happens to be high in carbohydrates which could possibly mean an insulin spike for some. As always, moderation is important with anything you consume.
Cassava flour is also high in resistant starch which may have powerful health benefits. Resistant starch improves insulin sensitivity, lowers blood sugar levels, reduces appetite and has various benefits for digestion. (source) So, if you’re going to load up on starch, might as well be resistant starch in cassava flour.
Best Brand of Cassava Flour
By far, the best cassava flour on the market is Otto’s 100% Natural Cassava Flour as they take great care to assure that their product is free from mold (a very common occurrence in cassava flours!) and has a very clean texture. Otto’s provides the highest quality available anywhere and always offer free shipping, no matter the size of the order.
What’s even better is that Otto’s Cassava Flour is Autoimmune Protocol (AIP) friendly and Certified Paleo by The Paleo Foundation.
Easy Crêpe Making
I’ve missed the nostalgic crêpe-making session: the careful pouring of the batter onto the sizzling pan and then swirling the pan ever-so-gently so that it’s entirely coated with the crepe concoction. And then the never-ending toppings. Enjoy the crêpes with fresh or frozen fruit jam or jelly.
My mom would stuff them with ground meat and onions, liver and potatoes were also a hit. My favorite way to enjoy the crêpes was butter and salmon roe. Ahh…the taste of my Soviet childhood where butter and roe was a scarcity making it all the more special.
Thankfully, you can now enjoy these sans the gluten both preparing them and devouring these delicate treats made with cassava flour.
This recipe has evolved over the years and now to streamline and simplify the process, I simply use a blender to combine all the ingredients.
Best Pan to Use for Crêpes
All the legitimate French cooks will convince you that the key to making the best crêpes are in the pan, itself. But I’ll be honest and intercede here: I’m all for simplicity and resourcefulness. I’m not one to purchase a pan that has only one purpose, even if that purpose is to make crêpes.
For years, I’ve used my Calphalon Tri-Ply Stainless omelette pan with great success and never even considered getting a special pan. However, if you’re going all out, THIS is the best crêpe pan that I know of and has been used with this recipe successfully. Unfortunately, cast iron skillet doesn’t work well for this recipe.
Grain Free French Crêpes
The batter to these crêpes will be on the thin side. And I highly recommend straining it through a sieve over a large measuring cup to remove clumps of flour. Use a rubber spatula to push the batter through the sieve.
It may seem tedious to cook these crêpes but they are so worth it.
Flip the crêpe with a thin metal spatula and cook the other side for an additional 30 seconds. Continue with the rest of the batter. Serve with your favorite fillings.
- First crepe (or two) may not always turn out perfectly. It is totally appropriate that you do a taste test to make sure they are good and continue with the rest.
- You may need to butter the pan every so often (after 3-4 crepes). Simply add 1/4 teaspoon of butter onto the pan and swirl to be sure there’s a good amount of fat covering the pan.
- Use a measuring cup to deliver just enough batter onto the pan (1/4 cup works perfectly!).
- Be sure to stir the batter every so often as flour settles on the bottom, changing the consistency of it. You may need to add a few tablespoons of additional milk as you come towards the end of your batter supply.
- Toppings include: fruit, jams, jellies, sour cream, cheese, spinach and other greens, butter and salmon roe, cured salmon, etc.
Grain-Free French Crêpes Recipe
Combine all ingredients using only 1 cup of milk in a blender and blend for 1 minute or until thoroughly combined.
Add remaining milk and blend for another 30 seconds.
Heat a lightly buttered stainless steel over medium heat.
Pour 1/4 cup of the batter onto the pan and tilt it with a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about a minute, until the bottom is light brown and can easily be loosened with a thin metal spatula.
Turn the crêpe and cook the other side.
First crepe (or two) may not always turn out perfectly. It is totally appropriate that you do a taste test to make sure they are good and continue with the rest.
You may need to butter the pan every so often (after 3-4 crepes). Simply add 1/4 teaspoon of butter onto the pan and swirl to be sure there's a good amount of fat covering the pan.
Use a measuring cup to deliver just enough batter onto the pan (1/4 cup works perfectly!).
Be sure to stir the batter every so often as flour settles on the bottom, changing the consistency of it. You may need to add a few tablespoons of additional milk as you come towards the end of your batter supply.
Toppings include: fruit, jams, jellies, sour cream, cheese, spinach and other greens, butter and salmon roe, cured salmon, etc.