Dairy-Free Tapioca Crepes with Coconut and Berries
Light and delicate tapioca crepes filled with sweetened coconut flakes and fresh berries. A delicious and gluten-free breakfast option.
10m prep + 5m cook2 servings
DAIRY-free
250 cal|2g protein|40g carbs|10g fat|3g fiber
Ingredients
- 1/2 cup Tapioca Flour
- 1/2 cup Water
- 1/4 cup Shredded Coconut (sweetened)
- 1/2 cup Fresh Berries (strawberries, raspberries, blueberries)
- 1 tablespoon Maple Syrup (optional)
Instructions
- 1In a bowl, whisk together tapioca flour and water until smooth.
- 2Heat a non-stick skillet over medium heat.
- 3Pour a thin layer of batter onto the skillet, swirling to create a thin crepe.
- 4Cook for 2-3 minutes per side, or until the crepe is set and slightly translucent.
- 5Repeat with the remaining batter.
- 6Fill each crepe with sweetened shredded coconut and fresh berries.
- 7Drizzle with maple syrup, if desired.
- 8Fold the crepes in half or roll them up before serving.
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.