|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||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.|
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.
Gather the ingredients.
Beat eggs with a fork in a medium-sized mixing bowl.
Beat in water, vanilla, and tapioca flour. The batter will appear very liquidy. Let sit for 5 minutes.
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.
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.
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.
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.
- 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.