Description
Delight in these light and naturally sweet Berry-Topped Tapioca Crepes, made with tapioca and all-purpose flours, eggs, and almond milk. Perfectly thin and tender, these crepes are topped with fresh mixed berries and optional creamy yogurt, finished with a drizzle of honey or maple syrup for a wholesome breakfast or dessert.
Ingredients
Scale
Crepe Batter
- 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 a pinch of salt until fully combined.
- Combine wet ingredients: In another bowl, beat the eggs, then add almond milk, melted coconut oil, honey or maple syrup, and vanilla extract, mixing until smooth and well blended.
- Create batter: Gradually pour the wet ingredients into the dry ingredients while whisking continuously to form a thin, smooth batter without lumps.
- Heat skillet: Warm a non-stick skillet over medium heat and lightly grease it with a small amount of coconut oil to prevent sticking.
- Cook crepes: Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly and thinly across the surface. Cook for 1 to 2 minutes until the edges lift and the bottom turns golden brown. Carefully flip the crepe and cook for an additional 1 to 2 minutes until cooked through.
- Stack crepes: Remove the cooked crepe and place it on a plate. Stack subsequent crepes with parchment paper between each to prevent sticking.
- Add toppings and serve: Top the stack of crepes with mixed fresh berries, a dollop of yogurt if desired, and drizzle with honey or maple syrup. Serve immediately for best flavor and texture.
Notes
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.
- The choice of milk can be swapped for dairy or alternative plant-based milks depending on dietary preferences.
- Extra coconut oil is recommended for greasing the skillet to ensure crepes do not stick and cook evenly.
- For a vegan option, substitute eggs with flax or chia egg replacer and use maple syrup instead of honey.
- Stacking crepes with parchment paper in between helps prevent them from sticking and tearing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
