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Total time

60 minutes


  • 3 eggs (medium, room temperature)
  • 4 tablespoon butter (melted)
  • 1 teaspoon honey
  • ½ teaspoon fine sea salt
  • ¾ cup cassava flour
  • 2 cup milk (divided, plus more as needed )))
  • butter (for frying)


  1. Combine all ingredients using only 1 cup of milk in a blender and blend for 1 minute or until thoroughly combined.
  2. Add remaining milk and blend for another 30 seconds.
  3. Strain the batter through a sieve to remove clumps of flour, use a rubber spatula to help the batter run through the sieve.
  4. Heat a lightly buttered stainless steel over medium heat.
  5. Pour 1/4 cup of the batter onto the pan and tilt it with a circular motion so that the batter coats the surface evenly.
  6. Cook the crêpe for about a minute, until the bottom is light brown and can easily be loosened with a thin metal spatula.
  7. Turn the crêpe and cook the other side.
  8. View the recipe instructions at

Contains allergens
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