Tapioca Flour Crepes—A Gluten-Free Spin on Crepes

Gluten free tapioca flour crepes recipe

The Spruce / Andrea Livingston

Prep: 10 mins
Cook: 3 mins
Total: 13 mins
Servings: 8 servings
Nutrition Facts (per serving)
62 Calories
3g Fat
7g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 62
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 47mg 16%
Sodium 18mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 19mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you keep a gluten-free diet, you don't have to sacrifice your love of tasty crepes for breakfast, lunch, or dessert with this recipe for tapioca flour crepes. These gluten-free crepes are also sugar-free, so you can watch your sweet intake at the same time. 

Crepes are a French favorite enjoyed all around the world. Traditional crepes, which originated in the Brittany region of western France, are made with buckwheat flour, which was one of the only grains that could easily grow in the region during the 12th century when crepes were first created. This simple staple has evolved over the years, with cooks playing around with different fillings and toppings, from sweet to savory. While tapioca flour is a departure from the original buckwheat flour in traditional crepes, these gluten-free tapioca flour crepes are sure to satisfy.

Fill these crepes up with your favorite fillings, whether that's slices of fruit, compote, spreads, meats, or cheeses. Dust the crepes with confectioners' sugar for a nice effect.


  • 2 large eggs

  • 2 tablespoons water

  • 1 teaspoon vanilla extract

  • 1/2 cup tapioca flour

  • Oil, for brushing pan

  • Fruit compote, Nutella, or another sweet topping, or ham and cheese, for filling

  • Confectioners' sugar, for sprinkling on top

Steps to Make It

  1. Gather the ingredients.

    Ingredients for gluten free tapioca flour crepes
    The Spruce / Andrea Livingston
  2. Beat eggs with a fork in a medium-sized mixing bowl.

    Beat eggs
    The Spruce / Andrea Livingston
  3. Beat in water, vanilla, and tapioca flour. The batter will appear very liquidy. Let sit for 5 minutes.

    Beat in water and vanilla
    The Spruce / Andrea Livingston
  4. Heat up a crepe pan or low-sided skillet brushed with oil over medium-high heat. The pan should be just hot enough that a drop of water sizzles and jumps across the pan.

    Heat crepe pan
    The Spruce / Andrea Livingston
  5. Holding the pan by the handle, pour about 1/3 cup batter into pan and quickly tilt all directions, swirling the batter to form a very thin, round layer of batter.

    Pour batter into pan
    The Spruce / Andrea Livingston
  6. Cook crepe for 1 to 2 minutes on the first side, then carefully flip with a spatula and cook for about 40 seconds on the second side.

    Cook crepes
    The Spruce / Andrea Livingston
  7. Gently remove crepe from pan and place on a plate, stacking as you make more and keeping them warm until ready to fill and roll.

    Gently remove crepe
    The Spruce / Andrea Livingston
  8. Serve filled with fruit compote, Nutella, or another sweet topping of your choice. Top with a sprinkle of confectioners' sugar if you wish. You can also fill with savory ingredients such as ham and cheese. 

    tapioca crepes plated with fruit
    The Spruce / Andrea Livingston


  • Making crepes can be a bit challenging—the pan, the heat, and the wrist technique are all important to making a perfect crepe. Don't get discouraged if the first crepe comes out a bit burned, lumpy, or just not quite right. Keep on at it, and eventually, you'll master it.
  • Crepe batter can be prepared the night before; just make sure to whisk the batter well before making them.

What is Tapioca Flour?

Tapioca flour, also known as tapioca starch, is a grain-free flour made from the cassava root, a shrub native to South America. It's a staple in gluten-free baking and can be purchased in grocery stores, online, or at your local health food store.