Berry-Topped Tapioca Crepes Recipe
Indulge in these delightful Berry-Topped Tapioca Crepes for a gluten-free breakfast treat. These crepes are light, slightly sweet, and perfect for a special morning meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Brazilian-American
- Diet: Gluten-Free, Vegetarian
Ingredients
Units
Scale
Batter:
- 1 cup tapioca flour
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup water
- 1 tablespoon melted butter (plus more for cooking)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Topping:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tablespoon honey or maple syrup
- 1/2 cup whipped cream or yogurt (optional)
- powdered sugar for dusting (optional)
Instructions
- Prepare the Batter: In a medium bowl, whisk together tapioca flour, eggs, milk, water, melted butter, sugar, vanilla, and salt until smooth. Let rest for 10–15 minutes.
- Cook the Crepes: Heat a non-stick skillet, pour in batter, cook until golden, then flip and cook briefly. Repeat with remaining batter.
- Assemble: Toss berries with honey or maple syrup. Fill or top each crepe with sweetened berries and optional whipped cream or yogurt. Dust with powdered sugar.
Notes
- These crepes are naturally gluten-free due to tapioca flour.
- For extra flavor, consider adding a hint of lemon zest to the batter or topping.
Nutrition
- Serving Size: 1 crepe with topping
- Calories: 180
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
