These light, flexible crepes made with cassava flour roll
beautifully around fillings almond butter, berries, or Elegant enough for brunch, easy. enough for a weekday.
INGREDIENTS
1/2 cup Thrive fields cassava flour
1 cup almond milk
1 tbsp olive oil or melted coconut oil
1 tsp maple syrup 1/2 tsp vanilla Pinch of salt
Coconut oil for the pan Fillings: almond butter, fresh berries, jam, coconut yogurt
DIRECTION
Add all ingredients to a blender and blend for 20–30 seconds until smooth. Let the batter sit for 5–10 minutes.
Grease a nonstick skillet with a bit of coconut oil and heat over medium.
Pour 1/4 cup of batter into the pan and immediately swirl to coat the bottom thinly.
Cook for 1–2 minutes until edges lift and bottom is golden. Carefully flip and cook another 30–60 seconds.
Transfer to a plate. Spread with almond butter, add berries or jam, and roll up.