Description
These Berry-Topped Tapioca Crepes are light, gluten-free crepes made with tapioca and all-purpose flour, flavored with vanilla and sweetened with honey or maple syrup. Topped with fresh mixed berries and optional yogurt, they make a delicious and refreshing breakfast or dessert that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup tapioca flour (tapioca starch)
- 1/4 cup all-purpose flour (or gluten-free flour)
- A pinch of salt
Wet Ingredients
- 2 large eggs
- 1 cup almond milk (or preferred milk)
- 1 tbsp melted coconut oil (+ extra for cooking)
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
Toppings
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1/2 cup plain or vanilla yogurt (optional)
- Additional honey or maple syrup for drizzling
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the tapioca flour, all-purpose flour, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the eggs and then add almond milk, melted coconut oil, honey, and vanilla extract; mix thoroughly until smooth.
- Make the Batter: Gradually pour the wet mixture into the dry ingredients while whisking continuously to create a thin, smooth batter without lumps.
- Heat Skillet: Place a non-stick skillet over medium heat and lightly grease it with coconut oil to prevent sticking.
- Cook Crepes: Pour approximately 1/4 cup of batter into the skillet, tilting the pan to spread batter into a thin, even layer. Cook for 1-2 minutes or until the edges lift and the bottom turns golden brown. Flip the crepe and cook for another 1-2 minutes on the other side.
- Stack Crepes: Transfer the cooked crepe to a plate and separate each crepe with parchment paper to prevent sticking. Repeat the process with remaining batter.
- Assemble and Serve: Top the stack with mixed fresh berries, spoon over yogurt if using, and drizzle with additional honey or maple syrup. Serve immediately for best flavor and texture.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use any preferred milk such as dairy, oat, or soy to suit dietary needs.
- To make the crepes vegan, replace eggs with a flaxseed or chia egg and ensure sweeteners and yogurt are plant-based.
- Ensure the batter is thin enough to spread quickly in the pan; add a splash more milk if too thick.
- Cook crepes on medium heat to avoid burning and ensure even cooking.
- Stacking crepes with parchment paper prevents them from sticking together.
