Ingredients
Scale
- 2 cups whole milk (or dairy-free milk)
- 3 medium eggs (room temperature)
- 4 tablespoons unsalted butter, softened (or coconut oil)
- 1 teaspoon raw honey
- ¾ cup cassava flour
- ½ teaspoon fine sea salt
- Additional butter for frying
Instructions
- Blend: Add all ingredients in the order listed starting with milk, followed by eggs, butter, honey, flour, and salt. Blend until frothy.
- Rest: Set the blended batter aside for a few minutes to allow bubbles to settle.
- Melt: Heat a stainless steel pan over medium heat and add 1-2 teaspoons of butter.
- Cook: Pour about ¼ cup of batter into the pan, tilt for even spreading, and cook until bubbles form on the surface.
- Flip: When lightly golden, carefully flip and cook the other side for an additional 20-30 seconds.
- Repeat: Continue with remaining batter, adding more butter as needed.
Notes
Stack crepes with parchment paper in between if storing to prevent sticking. Freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 crepe
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: crepes, gluten-free, French, pancakes, breakfast, dessert