Brazilian Tapioca Crepe with Coconut and Berries
A light and naturally gluten-free crepe made from tapioca starch, filled with sweetened coconut and fresh berries. A simple and delicious breakfast option.
Ingredients
- 1/2 cup Tapioca Starch
- 1 tablespoon Water
- 2 tablespoons Shredded Coconut
- 1 tablespoon Maple Syrup
- 1/2 cup Mixed Berries
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Mix tapioca starch and water until slightly moistened.
- 2Heat a non-stick skillet over medium heat.
- 3Sprinkle the tapioca mixture evenly over the hot skillet to form a thin crepe.
- 4Cook for 2-3 minutes per side, or until the edges start to lift and the crepe is set.
- 5Remove from skillet and fill with shredded coconut, maple syrup, and mixed berries.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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