Tapioca Crepes with Coconut and Berries
A quick and delicious breakfast option using tapioca flour, filled with creamy coconut and fresh berries. Naturally egg-free and gluten-free, these crepes are a Brazilian favorite.
Ingredients
- 1 cup Tapioca Flour
- 1/2 cup Water
- 1/2 cup Shredded Coconut
- 1 cup Mixed Berries
- 2 tablespoons Agave Nectar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Mix tapioca flour and water until just combined. Do not overmix.
- 2Heat a lightly oiled non-stick skillet over medium heat.
- 3Pour about 1/4 cup of the tapioca mixture into the skillet, spreading it thinly and evenly.
- 4Cook for 2-3 minutes, or until the crepe is translucent and the edges start to lift.
- 5Flip and cook for another minute.
- 6Remove from skillet and fill with shredded coconut and mixed berries.
- 7Drizzle with agave nectar 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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