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
