Description
These light and delicate Berry-Topped Tapioca Crepes combine the gluten-free goodness of tapioca flour with fresh mixed berries and optional yogurt. Perfect for a healthy breakfast or brunch, these crepes are naturally sweetened with honey or maple syrup, and cooked to golden perfection in coconut oil, offering a delightful balance of textures and flavors.
Ingredients
Scale
Batter Ingredients
- 1 cup tapioca flour (tapioca starch)
- 1/4 cup all-purpose flour (or gluten-free flour)
- 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
- A pinch of salt
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 tapioca flour, all-purpose flour, and salt until thoroughly combined.
- Combine wet ingredients: In a separate bowl, beat the eggs with almond milk, melted coconut oil, honey, and vanilla extract until the mixture is smooth and uniform.
- Make the batter: Slowly pour the wet ingredients into the dry ingredients while whisking continuously to form a thin, smooth batter without lumps.
- Prepare skillet: Heat a non-stick skillet over medium heat and lightly grease with coconut oil to prevent sticking.
- Cook crepes: Pour approximately 1/4 cup of batter into the hot skillet, tilting the pan to spread the batter thinly and evenly. Cook for 1-2 minutes or until the edges start to lift and the bottom turns golden brown. 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 sticking and keep them warm.
- Add toppings and serve: Top the stacked crepes with fresh mixed berries, a dollop of yogurt if using, and a drizzle of honey or maple syrup. Serve immediately for optimal flavor and texture.
Notes
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Use dairy or non-dairy milk according to dietary preferences; almond milk is a great low-calorie option.
- Extra coconut oil can be used to grease the pan to ensure non-stick cooking.
- For a vegan version, replace eggs with flax eggs and use maple syrup instead of honey.
- Serve crepes warm as they become less pliable when cooled.
