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This simple and delicious Cassava Crêpes recipe is from Chef Mikey (Luvarlee), who we recently teamed up with to show how simple and amazing Father's Day Brekky can be when cooked in a Solidteknics Pan.
The secret? An AUS-ION™ Crêpe Pan that flips like a pro, doubles as a 31cm skillet lid, and is flat-out brilliant from stovetop to BBQ. Golden, fluffy crêpes, caramelised bananas, and a drizzle of maple — good food made easy in a pan tough enough to be passed down for generations.
Ingredients (makes ~12 crêpes)
- 1 cup cassava flour
- 2 eggs
- 1 cup full-fat coconut milk (or regular milk)
- 1 cup water
- Butter, melted
- 2 vanilla beans (scraped) or ½ tsp vanilla bean powder
- Pinch of salt
For topping
- Bananas
- Strawberries
- Pure maple syrup
Method
- Mix the batter: In a large bowl, whisk cassava flour, eggs, milk, water, coconut oil, vanilla, and salt. Use a hand mixer for 1 minute until smooth and thin. Rest for 5–10 minutes.
- Cook: Heat your crêpe pan on medium-low, add butter. Pour in ¼ cup of batter, swirl to coat the base, and cook 1–2 minutes until dry on top. Flip and cook another minute.
- Stack: Layer crêpes with parchment paper in between so they don't stick.
- Serve: Top with caramelised bananas, strawberries, and maple syrup. Enjoy hot!
This recipe was made using our AUS-ION™ 31cm XHD Crêpe Pan: the toughest, Aussie wrought iron you'll ever cook on. Perfect for crêpes, pancakes, tortillas, bacon, and more.
