Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Raspberry Cassava Crepes

Raspberry Cassava Crepes

 

I’m on a Raspberry Roll! We happen to hit the close of the open Market in Namur, Belgium, and ended up with 20 trays of fresh raspberries for 5 euro. I had to think quickly about how to use them FAST! While walking home my mind kept ticking and we were fortunate enough to run into a homeless gentleman who I  graciously handed a tray to and received a HUGE smile and a “MERCI”. We greeted both our boating neighbors and handed them each a tray. I was left with 17 trays…hum, quick on my feet and ready to create I decided the best way to preserve these yummy natural candies was to make a compote! I did and voila! I had created 3 cups of my Raspberry Medieval Compote. Now, what should we pour this delicious fresh sauce over?

Of course, my first thought was to drizzle this amazing tangy compote over my Cassava Sweet Potato Crepes but…having very little storage on the boat or access to a nearby market, I didn’t have a sweet potato handy! I decided to create a simple crepe with the resources I had and trust me these are so delicious. I happen to make mine a little thick, like a thin pancake but you can adjust the liquid to get them to the consistency you enjoy…and I mean ENJOY! Don’t forget to check out my other “Raspberry Roll” ideas:
Raspberry Belgium Sweetie
Raspberry Coconut Lemon Cake

RASPBERRY CASSAVA CREPES

June 10, 2018
: 10 min
: 10 min
: 20 min

By:

Ingredients
  • Cassava Crepe
  • 1 cups cassava flour
  • 2 eggs
  • 1/2 cups almond or coconut milk
  • 2 Tbsp melted ghee or organic butter
  • 1 pinch cardamom powder
  • 1 tsp fresh lemon zest
  • 1 tsp honey optional
  • 1 tsp pure vanilla
  • 1/2 cup water optional: for thinning the batter
  • Topping
  • 3/4 cup Raspberry Medieval Compote
Directions
  • Step 1 Whisk all the crepe ingredients together EXCEPT the 1/2 cup of water. After mixing use the 1/2 cup of water to gain the consistency you like.
  • Step 2 Heat a large frying pan with a bit of ghee on high. Pour 1/2 cup of the batter into the pan. If a thin batter, tilt the pan so it spreads. If using a thicker batter, spread it with the bottom of a large soup spoon.
  • Step 3 After 1-2 minutes flip the crepe and cook for 1 minute. I was able to flip mine with a flick of the wrist and woo, surprise they were easy to flip. Use a large pancake turner if you’re hesitant to do the chef thing.
  • Step 4 Continue until all the crepes are cooked. Heat the Medieval Raspberry Compote and place a spoon full inside each crepe and roll them. Add a dollop on the top and enjoy!
  • Step 5 Tip: By the way…they can be stored in the fridge for 4 days. When you go to use them, you’ll need to reheat them. They do dry out due to the gluten-free flour. You can steam them back to life in a steamer, use the microwave, or by using a frying pan on low with a lid. I’ve found that the best way to make these delicious crepes is to make the batter and store it in the fridge. Thin it out with some water, coconut, or almond milk and make them fresh when you have the urge. The batter lasts in a sealed container in the fridge for about 4 days. I’ve never had it last longer due to the fact we eat them so fast.

 

 

 



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