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 (â…› 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 boilingWhen 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.
Summary
Recipe Name
Grain-Free Cassava Crepes
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
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