Vanilla Bean Cassava Crepes with

Strawberry Chia Jam

These cassava flour crepes are gluten-free, grain-free, dairy-free
and paleo-friendly. Add some strawberry chia seed jam and you've
got a delicious breakfast!

PREP TIME: 1 hr COOK TIME: 30 mins

TOTAL TIME: 1 hr 30 mins
COURSE: Breakfast CUISINE: French

KEYWORD: cassava flour crepes, Gluten-free crepes, paleo crepes SERVINGS: 6 servings
CALORIES: 493kcal AUTHOR: Lisa Bryan

Ingredients
Strawberry Chia Jam
907.18 g strawberries,
80.5 g maple syrup
42.5 g chia seeds
2 tsp lemon juice

Macerated Strawberries
453.59 g strawberries,
2 tbsp coconut sugar or maple syrup

Coconut Whipped Cream

382.72 g full-fat coconut milk
1 tsp vanilla extract
maple syrup

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 Crepes (makes approx 12 crepes)
120 g cassava flour
2 eggs
226 g full-fat coconut milk
250 g water
2 tbsp coconut oil
2 vanilla beans
pinch of salt

Extra Topping
sliced almonds

Instructions
1. To make the chia jam, add the strawberries, maple syrup and lemon juice to a pot on medium heat. Cook for 5-7
minutes, smashing the strawberries as they cook to help break them down. Once the fruit has started to liquify
and is boiling, turn off the heat, add the chia seeds and stir for another minute. Transfer to a high-powered
blender and blend for one minute.
2. Pour the chia jam into a container and refrigerate for at least 30 minutes. The jam will continue to thicken as it
cools.
3. To macerate the strawberries, sprinkle the sugar on the strawberries and stir. Let sit for 30 minutes, then stir
again. Refrigerate until needed.
4. To make the coconut whipped cream, scoop out the hardened cream (leaving the water behind) from the
coconut milk can and place in bowl. Add the vanilla extract and use a hand mixer to beat until light and fluffy.
Refrigerate until needed.
5. To make the crepes, place all crepe ingredients in a large mixing bowl. Use a hand mixer to mix for 1 minute.
The consistency should be that of a very thin batter. If it's too thick, add more water. Cover the batter and
refrigerate for 30 minutes, to let the bubbles settle.
6. Heat a crepe pan over medium heat. Once hot, lift the pan up, scoop 1/4 cup of the batter into the center of the
pan and quickly swirl the pan to coat the bottom. Place the pan back on the heat and cook for 1-2 minutes. Once
the top looks dry, flip it over and cook an additional 30-45 seconds.
7. Place the cooked crepe on a paper towel and repeat the process until all crepes are made.
8. To assemble the crepes, spoon a thin layer of strawberry chia jam (approximately 2 tablespoons) onto a crepe.

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 Fold it in half, then half again. Top with coconut whipped cream, macerated strawberries and almond slices.

Nutrition
Calories: 493kcal | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 54mg | Sodium: 49mg
| Potassium: 649mg | Fiber: 7g | Sugar: 22g | Vitamin A: 105IU | Vitamin C: 136mg | Calcium: 152mg | Iron: 6.2mg

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