Tapioca Crepes with Coconut and Berries
A delightful and naturally gluten-free Brazilian breakfast featuring tapioca crepes filled with creamy coconut and fresh berries.
Ingredients
- 2 cups Tapioca Flour
- 1/2 cup Water
- 1 cup Shredded Coconut
- 1 cup Mixed Berries (strawberries, blueberries, raspberries)
- 2 tablespoons Honey
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix tapioca flour and water until just combined.
- 2Heat a non-stick skillet over medium heat.
- 3Pour about 1/4 cup of the tapioca mixture onto the hot skillet and spread into a thin circle.
- 4Cook for 2-3 minutes per side, or until the crepe is translucent and slightly firm.
- 5Remove from skillet and fill with shredded coconut and mixed berries.
- 6Drizzle with honey 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.
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