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Tapioca Crepes

MAKES 6 TO 8 CREPES This recipe will seriously change your life. Extremely easy, the results are reminiscent of the thin and delicate goodness of wheat- and dairy-based crepes without the use of either and can be filled with practically anything: At Little Gem, roasted vegetables make a great lunch, and almond butter and orange-blackberry jam create a kid’s meal. But you could go with classics like strawberries and Nutella or crêpes suzette. Or catapult the bygone notion of moo shu pork to new superstardom with this recipe. Best the day they’re made, the crepes can be stacked directly on top of each other after cooking (which helps steam them; they are easy to separate) and reserved in an airtight container until use.

Ingredients

  • 3 eggs
  • 1 cup plus 1 tablespoon coconut milk, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 teaspoon kosher salt
  • Gluten-free cooking spray

Instructions

  1. In a mixing bowl, whisk together the eggs, coconut milk, and oil. In another bowl, combine the flours and the salt. Add the dry ingredients to the wet and whisk until mostly smooth.
  2. Spray a large nonstick crepe pan or sauté pan with cooking spray and heat over medium heat. Once the pan is hot, ladle or pour 1/3 cup batter into the pan. Gently tilt and shake the pan to make the batter cover the bottom of the pan. If there are any holes, touch the spot with the bottom of the ladle to fill. Once the crepe edges just begin to brown and curl, 1 to 1-1/2 minutes, carefully flip the crepe. After 15 to 20 seconds, transfer the crepe to a plate. Repeat with the remaining batter to create a stack.