Tapioca Crepes with Coconut & Berries
A quick and delicious dairy-free Brazilian breakfast made with tapioca flour, filled with creamy coconut and fresh berries. These crepes are naturally gluten-free and offer a delightful chewy texture.
Ingredients
- 1 cup Tapioca Flour
- 2 tablespoons Water
- 1/2 cup Unsweetened Shredded Coconut
- 1 cup Mixed Berries (strawberries, blueberries, raspberries)
- 1 teaspoon Coconut Oil
Instructions
- 1In a bowl, mix tapioca flour with water until just combined. The mixture should be slightly wet but not runny.
- 2Heat a non-stick pan over medium heat. Add coconut oil.
- 3Pour half of the tapioca mixture onto the hot pan and spread it thinly and evenly to form a crepe.
- 4Cook for about 2-3 minutes, until the edges start to lift and the crepe holds its shape. Flip and cook for another minute.
- 5Remove from pan and fill with shredded coconut and mixed berries.
- 6Fold the crepe in half or roll it up and serve immediately.
- 7Repeat with the remaining tapioca mixture.
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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