Grain-Free Cassava Crepes

Cassava crepes are gluten free, grain free, and absolutely delicious. The starches in the cassava are made creamy and smooth with the help of amylase and combined with cassava flour for a lightly sweet batter that is perfect for crepes. Cassava is naturally high in vitamin C and resistant starch, making it a healthy alternative to wheat flour.

Difficulty

Intermediate

Ingredients

Cassava Puree:
400 g Cassava
915 g (4 cups) Water, for Soaking
40 g (2 tbsp + 2 tsp) Amylase (10%)
Cassava Crepes Ingredients:
172 g (1 cup) Cassava Flour
120 g (2 each) Egg
24 g (1 each) Egg Yolk
165 g (3/4 cup) Cassava Puree (above)
330 g (1 ¼ cup) Milk
5.3 g (1 tsp) Salt
Mole Sauce Ingredients: (1 pint)
32 g (2 tbsp + 2 tsp) Vegetable Oil
1 Poblano Peppers, Quartered and Deseeded
1 each Dried New Mexico Chilies, soaked and Deseeded
1 each Dried Ancho Chiles, Soaked and Deseeded
1 each Dried Pasilla Chiles, Soaked and Deseeded
15 g (2 tbsp) Sesame Seeds
2 each Garlic Cloves, Rough Chopped
37.5 g (¼ cup) Almonds, Rough Chopped
23 g (2 tbsp + 2 tsp) Dried Cranberries
1.1 g (½ tsp) Cinnamon
0.5 g (¼ tsp) Black Pepper
0.3 g (¼ tsp) Star Anise
0.2 g (⅛ tsp) Cloves
15 g (2 tbsp) Dark Chocolate
227-453 g (1-2 cups) Chicken Stock
Salt to taste
Pulled Pork:
1.5 lb Pork Butt
8 g (1 ½) tsp salt
0.8 g (½ tsp) Black Pepper
0.9 g (½ tsp) Cumin
0.9 g (1 ½ tsp) Dried Oregano
453 g (2 cups) Chicken Stock

Equipment

Large Pot
Large Bowl
Blender
Spatula
Crepe Pan

Timing

Active Time: 45 Minutes
Total Time: 2 Hours

Yield

~ 12 Crepes

Create Cassava Puree

Peel cassava root and cut into 1 inch pieces. Place into a large pot and cover with water. Bring water to a boil and cook cassava until fork tender, about 15-20 minutes. Discard water after boiling

When the cassava is tender, strain and place in a separate container. Cover the cassava with fresh water and stir in amylase. Cover with plastic wrap, making contact with the water and then place a lid securely on top.

Leave the container for 8-10 hours while the amylase further breaks down the starches.

Strain out the cassava and place in a food processor. Reserve the starchy liquid the cassava was soaking in. (If the puree is too thick, add in reserved starchy liquid until the puree is the consistency of applesauce.)

Create Crepes

In a medium bowl whisk together cassava flour, eggs, egg yolk, and cassava puree.

Begin streaming in milk, whisk until the batter is free of clumps.

In a crepe pan, heat to medium heat and grease with spray oil. Pour ¼ cup of batter into the center, begin rotating the pan until the batter has formed a thin circle the diameter of the pan.

Wait 1-2 minutes and then flip the crepe. It should be a golden brown color. Cook for another 1-2 minutes on the other side and then remove from the pan.

Continue this process until all of the batter has been used.

Prepare Pulled Pork

In a small bowl combine salt, pepper, dried oregano, and cumin.

On a cutting board or tray place the pork butt and pat dry with a paper towel. Coat the pork with the dry rub.

While the pork is cooking, begin to make the mole sauce.

Create Mole Sauce

To prepare, begin soaking the dried chiles (new mexico chiles, ancho chiles, and pasilla chiles) in hot water for about 20 minutes or until softened.

In a medium pan turn on to high heat and add in vegetable oil. Place in the poblano peppers and cook until slightly charred and soft. Remove from the pan and set aside.

Once the dried chiles have been soaked and are soft, deseed them and remove the stems.

Turn down the heat to medium. In the pan add in soaked chilies, sesame seeds, almonds, garlic, dried cranberries and spices. Cook for 8-10 minutes. (If the bottom of the pan begins to brown, deglaze with chicken stock.)

Place the pans contents into a blender along with the poblano peppers. Begin to blend while pouring in 2-3 cups of chicken stock. The mixture should be smooth.

Add the mixture back to the pan and turn the heat on low. Add in dark chocolate and salt to taste. Stir to combine.

Set the mole aside until the pork is tender.

Plate Crepes with Pulled Pork and Mole Sauce

When the pork is done cooking, remove from the crockpot and shred.

In a bowl combine the shredded pork with the mole sauce.

To serve, add mole pulled pork onto a cassava crepe. Top with pickled veggies and cilantro. Enjoy.

Grain-Free Cassava Crepes

Difficulty

Ingredients

Equipment

Timing

Yield

Create Cassava Puree

Create Crepes

Prepare Pulled Pork

Create Mole Sauce

Plate Crepes with Pulled Pork and Mole Sauce