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.
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)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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