French•healthy

Tapioca Flour Crepes—A Gluten-Free Spin on Crepes

You don't have to sacrifice your love of tasty crepes for breakfast, lunch, or dessert with our gluten-free tapioca flour crepe recipe.

Ingredients

Quantities are shown as originally provided.

2 eggs
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup tapioca flour
Oil, for brushing pan
Fruit compote, Nutella, or another sweet topping, or ham and cheese, for filling
Confectioners' sugar, for sprinkling on top

1
Gather the ingredients.
2
Beat eggs with a fork in a medium-sized mixing bowl.
3
Beat in water, vanilla, and tapioca flour. The batter will appear very liquidy. Let sit for 5 minutes.
4
Heat up a crepe pan or low-sided skillet brushed with oil over medium-high heat. The pan should be just hot enough that a drop of water sizzles and jumps across the pan.
5
Holding the pan by the handle, pour about 1/3 cup batter into pan and quickly tilt all directions, swirling the batter to form a very thin, round layer of batter.
6
Cook crepe for 1 to 2 minutes on the first side, then carefully flip with a spatula and cook for about 40 seconds on the second side.
7
Gently remove crepe from pan and place on a plate, stacking as you make more and keeping them warm until ready to fill and roll.
8
Serve filled with fruit compote , Nutella, or another sweet topping of your choice. Top with a sprinkle of confectioners' sugar if you wish. You can also fill with savory ingredients such as ham and cheese.