French · breakfast
Tapioca Flour Crepes These 3-ingredient tapioca flour crepes are gluten-free, paleo, and vegetarian, with a delightfully sticky and stretchy texture, perfect for sweet or savory fillings.
total 20 min
prep 5 min
cook 15 min
servings 6 Original recipe on vibrantlygfree.com
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Back to 6 servings 1 cup tapioca flour 0.75 cup plant-based milk* 2 eggs 0.125 tsp salt, , optional, as a natural preservative if kept unrefrigerated for travel or outdoors
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1 Step 1: In a medium-sized mixing bowl, combine all ingredients and whisk together.2 Step 2: Heat a large nonstick frying pan or skillet to medium high heat. The pan is ready when a water drop will sizzle and evaporate quickly. Turn up the heat if needed - high heat is important to keep the shape of these crepes.3 Step 3: Pour ¼ to ⅓ cup of batter onto the skillet. You will need to lift and tilt the pan to encourage batter to mold to the desired shape (they cook quickly!) The crepe is ready to flip when the edges are dry and bubbles begin forming throughout the crepe.4 Step 4: Flip and allow to cook through for 1-2 minutes.5 Step 5: Cool on a drying rack (they will stick together if stacked before drying). Repeat until all batter is cooked.getsaucepan.com/r/e7e4e18f-f14e-454f-bef4-1b3b6af2ea5a · Original: https://vibrantlygfree.com/tapioca-crepes/
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