As a real-food cook, my favorite thing to do is to recreate our family favorites using ingredients that are healthy, wholesome and overall nourishing. Among other things, crêpes was on the top of the list.
For the sake of full disclosure: this post is NOT sponsored by Otto’s Naturals – I just truly L♥VE their product and am totally crushin’ on them! My favorite part about owning my little corner of the blogosphere is that I have my own voice. I get to publicly LOVE (with all caps) all the small and crunchy companies and their byproducts. This Cassava Flour is no different.
If making crêpes is intimidating – wait till your try making grain free crêpes.
When I first learned about Otto’s 100% Naturals Cassava Flour – I was itching to convert a wholeotta old time recipes to completely grain free. Because grain free is how we roll these days. Well, mostly.
What’s even better is that Otto’s Cassava Flour is Autoimmune Protocol (AIP) friendly and Certified Paleo by The Paleo Foundation. How’s that for grain free?!?
Cassava is also known as yuca – a delicious and starchy root vegetable that when dried and ground, creates this perfect substitute for wheat flour. Cassava is native to the tropical areas of the Americas and is widely known all over Latin America and the Caribbean. In fact, it is an essential part of the Caribbean diet and is a staple food in the tropics, especially in the form of savory cassava breads.
You’ve probably met its’ sister product…tapioca, which is the extracted starch. Cassava, however, is considered a whole food product – the entire root, minus the peel. I love both of these products, but do think that Cassava does a better job of replacing the traditional wheat in most recipes.
- 3 medium eggs, room temperature
- 4T melted butter
- 1t honey
- ½t fine sea salt
- ¾c cassava flour
- 2c milk
- additional butter for frying
- Beat eggs on medium-high until pale yellow and fluffy (approx. 5 minutes).
- Add butter, honey, salt, and flour and beat on low speed to combine.
- Add milk, one cup at a time, blending well after each addition.
- Strain the batter through a sieve to remove clumps of flour, use a rubber spatula to help the batter run through the sieve.
- Heat a lightly buttered stainless steel over medium heat.
- Pour ¼ 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.
- Serve hot with either sweet or savory fillings.
Usually, buttering the pan once should be enough but if it gets sticky, throw ½ teaspoon of butter and swirl it to melt it evenly.