Cassava Crepes || Cassava Rotis (No Knead, No Roll)
Prep time
Cook time
Total time
A quick and easy recipe for making delicious cassava crepes / rotis using batter method.
Author: Indira Shyju
Recipe type: Main Course
Cuisine: Indian/ Fusion/ AIP
Serves: 6-8
RecipeIngredients
- ½ cup cassava flour
- ¼ cup coconut flour
- 2 tbsp arrowroot flour
- 2 tbsp coconut milk
- 1¼ cup water
- ¼ tsp sea salt
- extra 2-4 tbsp water to add if batter turns thick
- coconut oil to pan fry
RecipeInstructions
- Mix all the flours in a mixing bowl. Add the coconut milk, sea salt and the water. Mix slowly so that there are no lumps. Batter will be quite thick.
- Heat a non stick pan or a stainless steel pan. When hot, grease the pan with about 1 tsp of coconut oil. Now pour one ladle of batter on the pan and slowly spread using the back of the ladle to form a round about 4 inch dia shape. Cover and cook for about 2 mins on medium. Flip to the other side and cook uncovered for another couple mins. Transfer to a plate.
- Finish cooking the rest of the crepes in the same way.
Notes
You can refrigerate leftover crepes or rotis. Warm them in the microwave covering them with a wet paper towel so that they don't turn too dry.
You can also refrigerate leftover batter for 3-4 days. Bring batter to room temperature before making crepes from them.
You can also refrigerate leftover batter for 3-4 days. Bring batter to room temperature before making crepes from them.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/08/cassava-crepes-cassava-rotis-no-knead-no-roll.html