cassava crepes with kelly's strawberry chia jam

This week I had a play with our new product, cassava flour. What a revelation it is for gluten free cooking and baking! No more mixing 3 or 4 different types of gf flour substitutes to try to get that elusive wheat flour feel and behaviour. Cassava needs no co-workers - it does the job of a regular wheat flour all on its own!

When I decided to make cassava flour Crepes, I knew that the perfect accompaniment would be our own Kelly's strawberry chia jam. When I tried it, it was a revelation to me. The chia seeds thicken the jam naturally, meaning you use way less sugar, and don't have to worry about the jam setting. It's quick (15 mins!), simple and utterly delicious.

​Makes 12 crepes and 1 small jar/1 cup of jam

Ingredients: 
Crepes:
1 cup cassava flour
2 eggs
1 cup milk of choice
2 tbsp melted butter, coconut oil or oil of choice 
Pinch salt

Jam:
1 punnet strawberries, hulled and quartered (approx 200g)
1 tbsp maple syrup or sugar 
1 tbsp chia seeds

Method:
Crepes:
Beat eggs in a large bowl or jug, then add milk and melted butter, stir briefly just to combine. Add flour, stir to combine.

Melt a tsp of butter or drizzle of oil in a frypan. Ladle or pour approx 2 tbsp of the crepe batter into the pan. Lift and tilt the pan to spread the batter thinly over the pan. In just 1 minute, it'll be ready for you to flip with a spatula. The 2nd side only needs 30 secs. Flip the cooked crepe onto a plate and continue with the remaining batter.

Serve warm with Kelly's Strawberry Chia Jam.

Jam:
Combine chopped strawberries and maple syrup/sugar in a small saucepan and cook over a moderate to low heat for 10 minutes (just a gentle simmer is good), stirring regularly with a wooden spoon as the strawberries break down. Add the chia seeds and stir them through. Remove the saucepan from heat and leave it to sit for 5 mins. The jam will thicken as it cools. You can then pop it into a jar. Keep in the fridge and eat within 2 weeks.

PIMP MY RECIPE
These crepes work wonderfully with savoury fillings. As soon as you flip the crepe over to the b-side, sprinkle with a little gruyere or cheddar cheese, chopped herbs and a little chopped ham. Fold the crepe into quarters and put it on a serving plate.

Serve the crepes with lemon and caster sugar.

To make the jam into more of a sauce, stir a splash more water through the jam after you've taken the saucepan off the heat. Spoon the sauce over the warm crepes while still warm.