French Crepes

These crepes can be filled with whatever you happen to have on hand. Sweet or Savory. Our favorite fillings are: fresh lemon or lime juice with sprinkled sugar and/or maple syrup; egg, ham and gruyere; spinach and feta. Another option we love is nut butter, bananas and honey. The possibilities are endless really. What are your favorite fillings?


1 cup sifted Otto’s Cassava flour
2 eggs
½ cup milk
½ cup water … you may need slightly more water/milk mixture to get a good thin consistency depending on how big your eggs are.
¼ teaspoon salt
2 tablespoons butter, melted


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium heat (Not too hot!!). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with either sweet or savory fillings. 

Note: Don’t try to get fancy here and use all milk. Your batter will turn out too heavy.