Description
Enjoy a delightful breakfast with these Berry-Topped Tapioca Crepes. These gluten-free crepes are filled with juicy mixed berries, drizzled with honey or maple syrup, and dusted with powdered sugar for a sweet touch. Perfect for a special morning treat!
Ingredients
Scale
Main Crepe Batter:
- 1 cup tapioca flour
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- butter or oil for cooking
Toppings:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tablespoon honey or maple syrup
- powdered sugar for dusting (optional)
- fresh mint leaves for garnish (optional)
Instructions
- Prepare the Crepe Batter: In a medium bowl, whisk together tapioca flour and salt. In a separate bowl, beat the egg, then add milk, sugar, and vanilla. Combine wet and dry ingredients until smooth. Rest batter for 10–15 minutes.
- Cook the Crepes: Heat a skillet, grease with butter/oil. Pour 1/4 cup batter, cook until edges lift and golden. Flip and cook briefly. Repeat with remaining batter.
- Assemble: Top each crepe with fresh berries, drizzle with honey/syrup, dust with powdered sugar. Garnish with mint leaves. Serve warm.
Notes
- Enhance flavor with lemon zest in the batter.
- Enjoy with coconut whipped cream or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 crepe
- Calories: 140
- Sugar: 6g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
