Do you have Celiac's disease or a gluten sensitivity? You don't have to sacrifice your love of tasty crepes for breakfast, lunch or dessert with this recipe for tapioca flour crepes. These gluten-free crepes are also sugar-free, so you can watch your sweet intake.
Whether savory or sweet, crepes are a French favorite enjoyed all around the world. Traditional crepes, which originated in the Brittany region of western France, are made with buckwheat flour, which was one of the only grains that could easily grow in the region during the 12th century when crepes were first created. This simple staple has evolved over the years with cooks playing around with different fillings and toppings, from sweet to savory. While tapioca flour is a departure from the original buckwheat flour in traditional crepes, these gluten-free tapioca flour crepes are sure to satisfy.
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla
- 1/2 cup
- tapioca flour
- Beat eggs with fork in a medium-sized mixing bowl.
- Beat in water, vanilla and tapioca flour to the eggs. Batter will appear very liquid. Let sit for 5 minutes.
- 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.
- Grasping the pan by the handle pour about 1/3 cup batter onto pan and quickly tilt all directions, swirling the batter to form a very thin round layer of batter.
- Cook crepe for 1-2 minutes on first side, then flip with a spatula and cook for about 40 seconds on the second side.
- Remove crepe from pan and stack on a plate, keeping it warm until ready to fill and roll.
Serve filled with fruit compote, Nutella or another sweet or savory topping of your choice. Top with a sprinkle of powdered sugar if you wish.
- Tapioca flour, also known as tapioca starch, is a grain-free flour made from cassava root, a shrub native to South America. It's a staple in gluten-free baking and can be purchased online or at your local health food store.
- Making crepes can be a bit challenging as the pan, the heat and the wrist technique are all important. Don't get discouraged if the first crepe comes out a bit burnt or not quite right. Keep on at it and eventually you'll get it just right!
Recipe courtesy of Ener-G Foods.
King, G. (2015, November 19). A history of the crepe, France’s delectable staple Retrieved from http://epicureandculture.com/french-crepe/
Tapioca Flour (Tapioca Starch). Retrieved December 4, 2016, from Bob’s Red Mill, http://www.bobsredmill.com/tapioca-flour.html