Gluten-Free Tapioca Crepes

If you're looking for a delicious and versatile breakfast option that's also gluten-free, look no further than tapioca crepes! These thin pancakes are made with tapioca flour, apple flour, milk, eggs, erythritol, salt, and cinnamon. They're perfect for serving with a variety of toppings, such as fresh fruit, whipped cream, or maple syrup.

• tapioca flour  
• crepes  
• gluten-free  
• sugar-free  
• dragon fruit  
• dessert  
• vegetarian  
• breakfast  
• easy  
• superfood  
• quick  
• simple  
• tapioca  

Are you tired of the same old breakfast routine and looking to add a touch of novelty to your mornings? Look no further, because we have a delightful and gluten-free breakfast recipe that will awaken your taste buds in the most delicious way. Say hello to our Gluten-Free Tapioca Crepes, a scrumptious twist on the classic breakfast dish that's not only delectable but also friendly to those with gluten sensitivities.

These crepes are thin, delicate, and slightly sweet, making them a perfect canvas for your favorite toppings or fillings. Whether you prefer a drizzle of maple syrup, a sprinkle of fresh fruit, or a dollop of whipped coconut cream, these tapioca crepes are ready to embrace your culinary creativity.

So, whether you're catering to a gluten-free diet or simply seeking a delightful change to your breakfast routine, these Gluten-Free Tapioca Crepes are sure to become a favorite in your household. Get ready to embark on a culinary journey and create a breakfast masterpiece that's as fun to make as it is to devour. Let's get started!

Tips and Notes for Making Gluten-Free Tapioca Crepes:

1. Tapioca Flour and Apple Flour: Tapioca flour is the star of these crepes, lending them their unique texture. Apple flour, made from dried apples, adds a subtle fruity flavor. If you can't find apple flour, you can use more tapioca flour or experiment with other gluten-free flours like almond or coconut flour.

2. Eggs: Eggs play a crucial role in binding the crepe batter. If you have an egg allergy or dietary restrictions, you can try substituting eggs with flaxseed or chia seed "eggs" or your favorite egg replacement. However, this may slightly alter the texture and flavor of the crepes.

3. Milk Choice: You can use any milk of your choice - dairy or non-dairy alternatives like almond, soy, or coconut milk. The choice of milk can influence the taste, so pick one that complements your desired flavor profile.
4. Sweetener: Erythritol is used to add a touch of sweetness without the extra calories of sugar. Feel free to adjust the amount of erythritol based on your sweetness preference. You can also substitute it with honey, maple syrup, or your preferred sweetener.
5. Cinnamon: Cinnamon adds warmth and depth to the crepe batter, but you can experiment with other spices like nutmeg or cardamom for different flavor variations.
6. Coconut Oil: The use of coconut oil gives the crepes a delicate coconut flavor. You can substitute it with butter or a neutral cooking oil if you prefer a different taste. Be sure to use additional coconut oil for greasing the pan, as it prevents sticking and adds a subtle coconut aroma to the crepes.
7. Batter Resting Time: Let the crepe batter rest for about 15-20 minutes before using it. This resting period allows the flours to hydrate, resulting in a smoother and more consistent texture in your crepes.
8. Pan Selection: Use a non-stick skillet or crepe pan for the best results. A well-seasoned cast-iron skillet can also work wonders.
9. Cooking Technique: Pour a small amount of batter into the hot, greased pan and quickly swirl it around to evenly coat the bottom. These crepes cook very fast, so keep an eye on them. They're ready to flip when the edges start to lift and the center looks set.
10. Toppings: Be creative with your toppings! Fresh fruits, a dusting of powdered sugar, a drizzle of honey, a dollop of yogurt, or a scoop of ice cream are just a few ideas to take your crepes to the next level.

These Gluten-Free Tapioca Crepes are a wonderful canvas for your culinary imagination. Enjoy them as a sweet breakfast treat or fill them with savory ingredients for a unique lunch or dinner option. Whether you're gluten-free or not, these crepes are sure to become a household favorite. So, gather your ingredients, embrace your creativity, and start flipping those crepes to perfection.

Gluten-Free Tapioca Crepes

3.2 from 15 Votes

Course:  dessert , breakfast

Difficulty:  easy , quick , simple

Diet:  gluten-free , sugar-free , vegetarian

Servings:  6

Calories:  174 kcal

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

• Prep Time

  15 mins

• Cook Time

  30 mins

• Total Time

  45 mins

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Ingredients

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• ½ cup tapioca flour

• ½ cup apple flour

• eggs

• 1 cup milk

• 1 tbsp erythritol

• salt to taste

• 1 tsp cinnamon

• 1 tbsp coconut oil + for greasing

Instructions

• 1

  In a blender, combine the tapioca flour, apple flour, milk, eggs, erythritol, salt, and cinnamon. Blend until smooth.



• 2

  Heat a small amount of coconut oil in a skillet over medium heat.



• 3

  Pour about 1/4 cup of the batter into the skillet and spread it out into a thin crepe.



• 4

  Cook the crepe for about 2 minutes per side, or until it's golden brown.



• 5

  Repeat with the remaining batter.



• 6

  Serve the crepes immediately with your favorite toppings.

Tips

• 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 add any fresh seasonal fruits, cream, chocolate spread, tahini, nut butter of your choice.
• Make sure to blend the batter until it's smooth. This will help to prevent the crepes from being lumpy.
• Use a small amount of coconut oil to grease the skillet. This will help to prevent the crepes from sticking.
• Cook the crepes over medium heat. If you cook them over too high of heat, they will brown too quickly and may burn.
• Be careful not to overcrowd the skillet. If you're making a lot of crepes, cook them in batches.
• Serve the crepes immediately for the best flavor and texture.

Notes

• This recipe makes about 6 crepes, so each crepe would have about 174 calories. Total calories for 6 crepe: 1046 calories