Matcha Crepes made with Cassava flour, naturally Gluten & Nut Free (VIDEO)

14 hours ago4 min read

These Cassava Matcha Crepes are a wonderful way to enjoy a gluten & nut free, antioxidant-rich treat. Whether you're making them for a relaxing morning or impressing guests with a unique dish, this recipe is sure to be a hit. Give it a try and let me know how you like it!

crepes topped with strawberries and sliced green apples

What are your favorite toppings for crepes? Share your thoughts in the comments!

The key to success is the consistency of the batter, which is very important in this recipe. Do watch the video to see what the consistency should be like.

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Why Cassava and Matcha?

Cassava flour is an excellent alternative to traditional wheat flour, offering a light and slightly chewy texture while being naturally grain, gluten and nut-free.

It's a type of plant that produces a starchy root crop ( called yuca or yuca root), which is one of the most valuable sources of nutrition for more than 500 million people living in Africa, Asia and Latin America.

Cassava is a starchy flour, but unlike tapioca flour, it is made out of the entire yuca root and falls into the whole foods category.

It is rich in soluble fiber, which is essential for a healthy gut. Not only that, it also feeds good bacteria and promotes a healthy microbiome and a healthy digestive system.

Meanwhile, matcha is a powerhouse of antioxidants, a metabolism booster, an inflammation reducer, gives heart health support, and produces calming yet energizing effects due to L-theanine. I think matcha it's panacea and everyone should drink matcha.

Here take a look at this quick video on how to make matcha tea.

Also you can enjoy matcha in these recipes:

Probiotic Matcha Balls: A Healthy Treat

Matcha Butter Cookies with Black Sesame Seeds

Together, they create a nutritious crepe that’s both unique and satisfying.

crepe with chocolate spread and sliced green apple

What do I need to make these Gluten & Nut Free Cassava Matcha Crepes?

Cassava flour - these days you can find cassava flour in just about any supermarket. Here the link to get it online.

Matcha tea - look for ceremonial or culinary grade which is the highest quality and has the most vibrant green color.

Eggs - large or even better extra large eggs.

Milk - any kind will do here, regular whole milk gives more protein and better firmer texture. In this video I used homemade pistachio milk.

Honey - or maple syrup.

Salt - just a pinch will make them taste better, but easily can be skipped.

Vanilla extract - it's optional and not a must ingredient.

How to serve these Gluten & Nut Free Cassava Matcha Crepes?

Here are a few sweet serving ideas:

Honey & Berries – Drizzle with honey or maple syrup and top with fresh berries like strawberries, blueberries, or raspberries.
Matcha Cream & Fruits – Whip some coconut cream with a bit of matcha and a touch of sweetener, then spread it over the crepes and top with banana slices or kiwi.
Yogurt & Chocolate – Fill the crepes with Greek yogurt or dairy-free yogurt and drizzle with melted dark chocolate.
Sweetened Red Bean Paste – A classic Asian-inspired filling, sweetened red bean paste pairs beautifully with matcha.
Coconut & Mango – Add coconut yogurt or shredded coconut along with fresh mango slices for a tropical twist.
Nutella (Hazelnut Spread) - This is my favorite and you can find the recipe for healthy homemade Nutella here

Let's make it....

Prep time: 5 minutes
Active time: 20 minutes
Total time: 25 minutes
Author: Inna of innichkachef.com
Serves: 12 crepes

Ingredients for matcha crepes

1&1/2 cups cassava flour

2 teaspoons matcha tea

2&1/2 cups milk of your choice (in the video I used homemade pistachio milk)

4 large eggs

1-2 tablespoons honey

1 teaspoon vanilla extract

1 tablespoon olive oil (optional)

1/2 teaspoon pink salt

Coconut oil or ghee for cooking

Berries, fruit, etc. for serving (for more options see the notes above)

Directions for matcha crepes

Blend the Batter: Add all ingredients to a blender. Blend on high until smooth, about 30 seconds. Scrape down the sides and blend again if needed. The batter should be thin and pourable. If too thick, add a bit more milk, 1 tablespoon at a time.
Rest the Batter (at least 20 minutes): Let the batter rest for 20 minutes to allow the flour to hydrate and for bubbles to settle.
Heat the Pan: Preheat a non-stick or cast iron lightly greased skillet over medium-low heat.
Cook the Crepes: Pour about ¼ cup of batter into the pan, swirling to coat the bottom in a thin layer. Cook for 1–2 minutes until the edges start lifting. Flip carefully and cook for another 30–60 seconds.
Repeat & Serve: Continue with the remaining batter, stacking crepes on a plate. Serve warm with your favorite sweet or savory fillings.