Berry-Topped Tapioca Crepes a Light, tender, and naturally gluten-free, these tapioca crepes are a delightful treat for breakfast or dessert. With a medley of fresh berries, creamy yogurt, and a drizzle of honey, they’re both refreshing and satisfying.
Why You’ll Love This Recipe
It’s naturally gluten-free and can be easily adapted to be dairy-free.
The tapioca crepes are incredibly light and tender, perfect for layering flavors.
Quick and easy to make in just 30 minutes.
Versatile—perfect for a sweet treat or even a savory twist.
Packed with the natural sweetness of fresh berries and honey, making it a healthier indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup tapioca flour (also known as tapioca starch)
1/4 cup all-purpose flour (or gluten-free flour, if needed)
1 cup almond milk (or any milk of choice)
1 tablespoon melted coconut oil (plus extra for cooking)
2 large eggs
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
A pinch of salt
1 cup mixed fresh berries (e.g., strawberries, blueberries, raspberries)
1/2 cup plain or vanilla yogurt (optional)
Additional honey or maple syrup for drizzling
Directions
In a medium bowl, whisk together the tapioca flour, all-purpose flour, and a pinch of salt.
In a separate bowl, mix the eggs, almond milk, melted coconut oil, honey, and vanilla extract until smooth.
Gradually whisk the wet ingredients into the dry ingredients until you have a smooth, thin batter.
Heat a small amount of coconut oil in a non-stick skillet over medium heat, swirling to coat the surface.
Pour about 1/4 cup of batter into the skillet, tilting the pan in a circular motion to spread the batter thinly.
Cook for 1-2 minutes, or until the edges lift and the bottom is golden. Flip carefully and cook for another 1-2 minutes.
Remove the crepe and place it on a plate. Repeat with the remaining batter, stacking the crepes with parchment paper in between.
Top the cooked crepes with mixed berries, a dollop of yogurt (if desired), and a drizzle of honey or maple syrup. Serve immediately.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Savory Option: Skip the honey and vanilla in the batter, and fill the crepes with sautéed vegetables, cheese, or scrambled eggs.
Dairy-Free: Use coconut yogurt or skip the yogurt topping altogether.
Vegan Version: Replace the eggs with a flaxseed egg substitute and ensure your milk alternative is plant-based.
Nut-Free: Substitute almond milk with oat milk or regular dairy milk.
Berry Alternatives: Use sliced bananas, diced mango, or a mixture of tropical fruits instead of berries.
Storage/Reheating
Storage: Keep the crepes stacked with parchment paper in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm individual crepes in a non-stick skillet over low heat for a minute on each side or microwave for about 10-15 seconds.
Freezing: Freeze crepes (without toppings) in a single layer, separated by parchment paper, in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a skillet.
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FAQs
Can I make the batter ahead of time?
Yes, the batter can be prepared and stored in the refrigerator for up to 24 hours. Just give it a quick whisk before cooking.
What’s the best pan to use for making crepes?
A non-stick skillet or a crepe pan works best to prevent sticking and ensure even cooking.
How can I prevent the crepes from tearing?
Make sure the batter is thin enough and the skillet is properly heated. Use a gentle hand when flipping the crepes.
Can I use frozen berries?
Yes, but thaw and drain them first to avoid excess moisture on the crepes.
Are tapioca crepes the same as traditional crepes?
Tapioca crepes are slightly chewier and more delicate than traditional crepes, but they share a similar light and tender texture.
Conclusion
Berry-topped tapioca crepes are a simple yet elegant way to enjoy a gluten-free, naturally sweet breakfast or dessert. With their customizable toppings and adaptable recipe, they’re perfect for any occasion. Whether you stick to fresh berries or experiment with savory fillings, these crepes are sure to become a household favorite.
📖 Recipe:
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Berry-Topped Tapioca Crepes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Light, gluten-free, and delicious, these Berry-Topped Tapioca Crepes are the perfect breakfast or dessert. Made with tapioca flour, fresh berries, and a touch of honey, they’re a healthier and versatile treat.
Ingredients
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
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
1/2 cup plain or vanilla yogurt (optional)
Additional honey or maple syrup for drizzling
Instructions
- In a medium bowl, whisk tapioca flour, all-purpose flour, and salt.
- In another bowl, combine eggs, almond milk, melted coconut oil, honey, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, whisking to create a thin batter.
- Heat a non-stick skillet over medium heat and lightly coat with coconut oil.
- Pour 1/4 cup of batter into the skillet, tilting to spread evenly. Cook 1-2 minutes until edges lift and the bottom is golden. Flip and cook for another 1-2 minutes.
- Stack cooked crepes on a plate with parchment paper in between.
- Top with mixed berries, yogurt (if desired), and a drizzle of honey or syrup. Serve immediately.
Notes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
For a savory twist, omit honey and vanilla from the batter.
Use coconut yogurt for a dairy-free option or flaxseed eggs for a vegan adaptation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
