3 medium eggs room temperature

4 Tbs melted butter

1 tsp honey

1/2 tsp fine sea salt

3/4 cup cassava flour

2 cups milk of your choice

additional butter for frying



  1.  Beat eggs on medium-high until pale yellow and fluffy (approx. 5 minutes)
  2.  Add butter, honey,unrefined salt, and flour and beat on low speed to combine.
  3.  Add milk, one cup at a time, blending well after each addition.
  4.  Strain the batter through a sieve to remove any clumps of flour, use a rubber spatula to help the batter run through the sieve.
  5.  Heat a lightly buttered stainless steel pan over medium heat.  you may also use a crepe pan but not necessary.
  6.  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.
  7.  cook the crepe for about a minute, until the bottom is light brown and can easily be loosened with a thin metal spatula.
  8.  turn the crepe and cook the other side.

    recipe notes:

Batter will be very thin.  first crepe may not always turn out perfect.  Taste the first crepe and adjust flavor accordingly.   You may need to add butter to the pan often.