Tapioca Crepes with Coconut and Berries
A delightful and naturally gluten-free Brazilian breakfast crepe made with tapioca flour, filled with creamy coconut and fresh berries.
10m prep + 15m cook4 servings
WHEAT-free
280 cal|3g protein|40g carbs|12g fat|5g fiber
Ingredients
- 1 cup Tapioca Flour
- 1/2 cup Water
- 1 cup Shredded Coconut
- 1 cup Mixed Berries (strawberries, blueberries, raspberries)
- 1 tablespoon Coconut Oil
- 2 tablespoons Maple Syrup
Instructions
- 1In a bowl, mix tapioca flour and water until well combined. The mixture should resemble a thick batter.
- 2Heat a lightly oiled non-stick skillet or crepe pan over medium heat.
- 3Pour 1/4 of the tapioca mixture onto the hot skillet, spreading it evenly to form a thin crepe.
- 4Cook for 2-3 minutes per side, or until the crepe is set and slightly translucent.
- 5Remove the crepe from the skillet and fill with shredded coconut and mixed berries.
- 6Drizzle with maple syrup and serve immediately.
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.