Four Ingredient Crepes
My kids and I have been loving these crepes for afternoon tea with homemade rosella jam. The best thing about them is they’re super easy to whip up. All you have to do is pop everything in a blender, blend and fry.
You could serve these as a snack or an easy breakfast. Add some coconut yoghurt, ricotta or cream (if you can do dairy) to up the protein content and make them more filling.
Four Ingredient Crepes
Gluten free, nut free, dairy free
Makes 6-7
Ingredients:
1 cup cassava flour (I used the AKN brand)
1 1/4 cups any milk
2 eggs
1 tsp vanilla essence
Butter or coconut oil for cooking
Instructions:
Place all ingredients in a blender and blend until smooth.
Heat a large frypan to medium heat and add a spoonful of butter or coconut oil. Swirl around the pan until melted, then pour on a few tablespoons of the mixture and spread out around the pan to thin out.
Cook until bubbles have formed then flip over and cook on the other side. Repeat until all crepes are cooked. This recipe will make 6-7.
Slather on your favourite toppings, roll up and eat.
Note: different brands of cassava flour will absorb liquid differently. You may need to adjust the liquid ratio depending on the brand of cassava flour you use. The mixture should be like a thinner pancake batter. If they break apart, add a touch more flour and if they are too thick add a touch more liquid.
