Raspberry Cassava Crepes
Servings Prep Time
6crepes 10minutes
Cook Time
Servings Prep Time
6crepes 10minutes
Cook Time
Cassava Crepe
  • 1cups cassava flour
  • 2 eggs
  • 1/2cups almond or coconut milk
  • 2Tbsp melted gheeor organic butter
  • 1pinch cardamon powder
  • 1tsp fresh lemon zest
  • 1tsp honeyoptional
  • 1tsp pure vanilla
  • 1/2cup wateroptional: for thinning the batter
  • 3/4cup Raspberry Medieval Compote
  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.
  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.
  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.
  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!
Recipe Notes

Tip:┬áBy 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 last about 4 days. I’ve never had it last longer due to the fact we eat them so fast.