Description
Delight in these light and naturally sweet Berry-Topped Tapioca Crepes, made with gluten-free tapioca flour and fresh mixed berries. Perfect for a wholesome breakfast or a refreshing dessert, these crepes offer a tender texture and a subtly sweet flavor, complemented by optional yogurt and a drizzle of honey or maple syrup.
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
- Mix Dry Ingredients: In a medium bowl, whisk together the tapioca flour, all-purpose flour, and salt until well combined to create an even dry base for the batter.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add almond milk, melted coconut oil, honey, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform.
- Create Batter: Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a thin, smooth batter free of lumps.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with coconut oil to prevent sticking and to achieve a golden crust on the crepes.
- Cook Crepes: Pour about 1/4 cup of batter into the skillet, tilting the pan to spread evenly into a thin layer. Cook for 1-2 minutes until the edges start lifting and the bottom turns golden. Flip carefully and cook the other side for another 1-2 minutes until cooked through.
- Stack Crepes: Transfer cooked crepes to a plate, placing parchment paper between each to prevent them from sticking and to keep them warm.
- Add Toppings and Serve: Top each crepe stack with fresh mixed berries and optional yogurt, then drizzle additional honey or maple syrup over the top. Serve immediately to enjoy warm and fresh crepes.
Notes
- Use gluten-free flour instead of all-purpose flour to keep the recipe fully gluten-free.
- For a vegan version, substitute eggs with a flaxseed or chia egg and use plant-based yogurt.
- Ensure the batter is thin for crepes; add a bit more almond milk if too thick.
- Cooking on medium heat is crucial to avoid burning while ensuring even cooking.
- Fresh berries can be swapped with any seasonal fruit or frozen berries (thawed).
- Store leftovers in the refrigerator and reheat gently on a skillet.
