Description
Delight in these light and naturally sweet Berry-Topped Tapioca Crepes made with gluten-free tapioca flour and fresh mixed berries. Perfectly tender crepes are topped with luscious berries, creamy yogurt, and a drizzle of honey or maple syrup for a wholesome breakfast or dessert treat that’s quick and easy to prepare.
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 tapioca flour, all-purpose flour, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with almond milk, melted coconut oil, honey (or maple syrup), and vanilla extract until smooth.
- Create Batter: Slowly pour the wet mixture into the dry ingredients while whisking continuously, forming a thin, smooth crepe 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 1/4 cup of batter into the skillet, tilting and swirling the pan to spread the batter evenly. Cook for 1-2 minutes until the edges lift and the bottom turns golden brown. Flip the crepe carefully and cook for another 1-2 minutes until cooked through.
- Stack Crepes: Remove crepes to a plate, placing parchment paper between each to prevent sticking. Repeat with remaining batter.
- Add Toppings: Serve crepes topped with fresh mixed berries, a dollop of yogurt if desired, and a drizzle of additional honey or maple syrup. Enjoy immediately for the best taste and texture.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- The batter should be thin to produce delicate crepes; add a little more almond milk if it’s too thick.
- Use a non-stick skillet and keep the heat at medium to avoid burning the crepes.
- These crepes can be made dairy-free by using coconut or almond yogurt instead of dairy-based yogurt.
- Leftover crepes can be refrigerated for up to 2 days and gently reheated in a skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
