Gluten Free Crepes with Tapioca Flour
Welcome to a world where gluten-free never tasted so good! Today, we're diving into a culinary adventure that promises to delight your taste buds and warm your heart. My recipe for Gluten-Free Crepes with Tapioca Flour is a testament to the fact that dietary restrictions need not stand in the way of enjoying delectable treats. Crepes have long been cherished for their thin, delicate texture and versatility. Whether filled with sweet or savory ingredients, they have the power to transport us to the cozy streetside cafés of Paris. But what if you're following a gluten-free diet? Fear not, for I have the solution. In this recipe, I've harnessed the magic of tapioca flour, a gluten-free pantry staple that transforms into a smooth, pliable batter perfect for creating the thinnest, most luscious crepes. Complementing the tapioca flour are wholesome ingredients like eggs, milk, and a touch of erythritol for a hint of sweetness without the guilt. A pinch of salt adds depth, while a generous teaspoon of cinnamon infuses these crepes with a warm, comforting aroma. And to ensure they achieve that delicate, golden-brown perfection, I've enlisted the help of a trusty companion: coconut oil. Whether you're embarking on a gluten-free journey or simply seeking a delectable twist on traditional crepes, this recipe is your passport to culinary bliss. These Gluten-Free Crepes with Tapioca Flour are equally suited for a cozy weekend breakfast as they are for an elegant brunch affair. So, prepare to channel your inner crepe chef and join me in creating these delightful gluten-free wonders. The aroma of cinnamon and the anticipation of that first, blissful bite await you. Let's get started!
1/2 cup apple flour
1/2 cup tapioca flour
1 cup milk
1 tbsp erythritol
pinch of salt
1 tsp cinnamon
1 tbsp coconut oil + for greasing
Prepare the Crepe Batter: In a large mixing bowl, combine the tapioca flour, apple flour, eggs, milk, coconut oil, erythritol, pinch of salt, and cinnamon. Stir vigorously until all ingredients are fully incorporated. The result should be a smooth, lump-free batter.
Preheat the Non-Stick Pan: Place a non-stick frying pan over low to medium heat. To prevent the crepes from sticking, grease the pan generously with coconut oil. Allow the pan to become hot but not smoking.
Pour and Swirl: Once the pan is adequately heated, pour a portion of the crepe batter onto the center of the pan. Immediately start tilting the pan carefully with a circular motion to spread the batter evenly across the surface. The goal is to create a thin, uniform layer.
Cover and Cook: Quickly cover the pan with a lid. This helps to trap steam and ensures even cooking. Allow the crepe to cook for approximately 4-5 minutes, or until the bottom is lightly browned and the edges start to lift slightly.
Flip and Continue Cooking: Gently loosen the edges of the crepe with a spatula. Carefully flip the crepe to cook the other side. Cook for an additional 3-4 minutes or until it's lightly browned and cooked through.
Repeat: Repeat the process with the remaining batter, ensuring the pan is greased before each crepe is poured.
Serve Warm: Once cooked, transfer the gluten-free crepes to a plate. They are best enjoyed immediately while still warm. Feel free to fill or top them with your favorite sweet or savory ingredients, such as fresh fruits, yogurt, chocolate, or savory fillings like cheese and herbs.
- If you don't have apple flour, you can make your own apple flour by dehydrating apples and blending them into a fine powder.
- For toppings you can use any fresh seasonal fruits, cream, chocolate spread, tahini, nut butter of your choice or coconut yogurt.