These delicate crepes come together from a simple cassava and arrowroot batter, whisked with coconut milk until silky and thin enough to swirl into wide, tender rounds in the pan. Each one turns lightly golden at the edges before it's wrapped snugly around a cinnamon-dusted banana half, creating a soft, naturally sweet bite with almost no effort. A scatter of shredded coconut and a light drizzle of honey on top add texture and a little extra shine for serving. The whole batch comes together quickly, with no fillers or fuss — just fruit, warm cinnamon spice, and a good crepe. It's a genuinely satisfying option for a vegetarian breakfast or snack spread, whether you're serving a crowd or just treating yourself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Whisk together the cassava flour, arrowroot starch, Ceylon cinnamon, and salt in a large mixing bowl until combined. Add the coconut milk, 1 tbsp melted coconut oil, and honey, then whisk until the batter is smooth and pourable — it should be thin enough to swirl across the pan in a wide circle, similar to a classic crepe batter. Let the batter rest for 5 minutes so the cassava flour fully hydrates.
Heat a 10-inch nonstick skillet over medium heat and brush lightly with coconut oil. Pour about 3 tbsp of batter into the center of the pan and immediately tilt and swirl the pan so the batter spreads into a thin, even round roughly 8 inches across. Cook until the edges look dry and lift slightly from the pan and the underside is lightly golden, about 2 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
