Cassava Flour Crepes With Nutella

I’ve adapted the ancient French crepe tradition with gluten-free cassava flour, making it a simple, tasty treat for everyone. I mix 1 cup cassava flour with 2 eggs, 1.5 cups milk, 2 tablespoons melted butter, and a pinch of salt for the batter. Then, I cook it in a heated skillet, flipping once it’s golden, and spread on creamy Nutella with optional sliced jalapeño for a spicy kick. If you’re curious about history and tips, there’s more waiting just ahead.

History

SAVE IT

Cassava Flour Crepes with Nutella trace their roots to traditional French crepes, originating in Brittany around the 5th century as simple wheat-based pancakes symbolizing prosperity during pagan rituals.

This modern twist incorporates cassava flour, derived from the South American cassava root, reflecting adaptations in gluten-free cooking popular in regions like Africa and Latin America, where cassava is a dietary staple and signifies resourcefulness in tropical climates.

Regionally, variations include savory Breton crepes or sweet Latin American versions, highlighting cultural fusion; they’re traditionally served during French festivals like Candlemas or as everyday treats, emphasizing community and indulgence.

Ingredients

SAVE IT

• 1 cup cassava flour: Oh, you know, this is the star of the show here – 1 whole cup of cassava flour, that tropical wonder from the cassava root, stepping in to make your crepes gluten-free and oh-so-versatile without any drama. I often think it’s like having a secret ally in the kitchen, turning what could be a fussy recipe into something straightforward, even if my own measuring skills sometimes feel a tad questionable.
• 2 eggs: Grab 2 fresh eggs, those reliable little binders that add a nice, fluffy lift to your batter and keep everything from falling apart – isn’t it funny how something so simple can make all the difference? They bring in that subtle richness, almost like they’re whispering, “Hey, let’s make this crepe memorable,” and who could argue with that playful touch of nature’s own magic.
• 1 1/2 cups milk (or non-dairy alternative): Now, pour in 1 and a half cups of milk – regular or swap it for something like almond or oat milk if you’re keeping things plant-based – because this creates that smooth, pourable base your crepes crave, wrapping all the flavors in a cozy embrace. It’s one of those ingredients that feels endlessly adaptable, making me wonder if it’s the unsung hero we all overlook, especially on those days when the kitchen seems full of surprises.
• 2 tablespoons melted butter or oil: Don’t skimp on 2 tablespoons of melted butter – or go with oil for a lighter vibe – as it adds that golden touch of moisture and flavor, turning your crepes into something irresistibly tender without overcomplicating things. I mean, it’s like giving your batter a warm hug, even if I’m the type to occasionally eyeball it and hope for the best, you know?
• A pinch of salt: Just a tiny pinch of salt to wake up those tastes and balance the sweetness, because really, who wants a flat crepe when a little spark can make it pop? It’s that effortless enhancer, the kind that sneaks in and says, “I’ve got your back,” without stealing the spotlight – and okay, maybe I’m exaggerating a bit, but isn’t subtlety underrated?
• Optional: 1 jalapeño, sliced, for added heat: If you’re in the mood for a twist, throw in 1 sliced jalapeño – it’s totally optional, of course, but imagine this as a playful dare to your palate, adding just enough zing to keep things exciting without overwhelming the scene. Who says crepes have to be all sweet and mild, right? It’s like inviting a surprise guest to the party, and hey, even if spice isn’t everyone’s thing, it might just become your new favorite folly.

Cooking Steps

SAVE IT

Let’s jump into making those cassava flour crepes, where the real magic happens in the mixing and flipping.

Start by grabbing a large bowl and whisking together 1 cup of cassava flour, 2 eggs, 1 1/2 cups of milk, 2 tablespoons of melted butter or oil, and a pinch of salt until you get a smooth, pourable batter – is it just me, or does getting that perfect consistency feel like a small victory in the kitchen?

Aim for something not too thick, like a slightly thicker pancake batter, so it spreads easily without any lumps sneaking in.

Now, for the fun part, heat a non-stick skillet over medium heat and give it a light brush with a bit of butter or oil to prevent sticking – because who wants crepes that cling for dear life?

Pour about 1/4 cup of the batter into the center of the pan, then quickly tilt and swirl it around to form a thin, even layer, letting it cook for 1 to 2 minutes until the edges start to lift and the bottom turns a lovely golden brown.

Flip it gently with a spatula and cook the other side for another minute or so, repeating until all your batter is used up – and if you’re adding that optional sliced jalapeño, toss a few pieces in before folding for a surprising twist.

Once your crepes are stacked and ready, spread a generous layer of Nutella on the warm ones for that creamy, chocolatey finish, rolling them up or folding them as you go.

It’s all about that balance, where the gluten-free base meets sweet indulgence, and maybe you’ll even experiment with extras like fresh fruit – after all, isn’t tweaking recipes what makes cooking feel personal?

Tips and Variations

SAVE IT

If you’re whipping up cassava flour crepes, one handy tip is to sift the flour first for that silky-smooth batter, avoiding any pesky clumps that could turn your crepe into a lumpy mess – you know, because who wants to wrestle with a stubborn mix when you’re aiming for perfection?

For variations, swap in almond milk for regular milk to keep things dairy-free and nutty, or add a dash of cinnamon to the batter for a warm, cozy twist that pairs even better with Nutella; and if you’re feeling adventurous with that optional jalapeño, imagine the fun of a sweet-spicy combo that might just surprise your taste buds, making every bite feel like a little kitchen experiment gone right.

Oh, and don’t forget, playing around with fillings like fresh berries or a sprinkle of powdered sugar can turn these into your go-to gluten-free treat, because isn’t it satisfying when a simple change makes the whole dish sing?

Tools