If you keep a gluten-free diet, you don’t have to sacrifice your love of tasty crepes for breakfast, lunch, snack or dessert. This delicate gluten-free crepe is also sugar-free, so you can watch your sweet intake at the same time.
They can be easily made with tapioca starch/flour in the blender. Paper thin with crispy edges and perfect with your favorite sweet or savoury filling.
They can be wrapped around either sweet or savoury fillings, from fruit and nut butter to bacon and vegetables. Serve these warm or cold for breakfast, brunch, or anytime of the day. They are sure to satisfy.
- 1.5 cup Milk
- ¼ cup Olive oil
- 3 Egg
- 3 cup Tapioca starch - (454g/1Lb) sometimes labelled tapioca flour - no substitutions
- 1 tsp Salt
- 1 tbsp Parmesan cheese - grated
- Basil - or pesto sauce or parsley – optional to taste
- In a Blender, combine the milk, egg, oil, Parmesan cheese and salt until combined. You should add the liquids first, and the tapioca last, otherwise the tapioca will gum up to the blades and be impossible to mix.
- Once combined, add the Tapioca Starch/Flour 1/2 cup at a time until all of the tapioca flour has been added.
- Preheat a lightly oiled (with Cooking SpraNon-stick Frying Pan.
- Pour a scoop (or more, you can make thin or thicker, if thicker just put the lid to cook insidand tilt the pan to spread the batter to your desired thickness. Then cook over low heat.
- Light Brown on both sides. After about 2 minutes (depending on your heat), it will be ready to flip. Cook on the other side for a further 2 minutes and serve with your favorite topping.
- Serve warm or you can storage in the fridge and heat in the oven at mealtime.
- You can eat just plain and it's already delicious!! But the crepe is yours; you can add your favourite sweet or savoury fillings/Toppings.
- Grated Parmesan cheese, cottage cheese, turkey breast, shredded chicken, cream cheese, ricotta, corn, grated carrot, diced Tomatoes, Basil, ground meat, sausage, crumbled bacon, sautéed vegetables, sour cream, cheese, spinach and other greens, butter and salmon roe, cured salmon…
- Nutella, grated coconut, dulce de leche, condensed milk, avocado, apple, applesauce, banana with cinnamon, fruit, jams, jellies, fresh berries and almond or peanut butter…
- You can also try adding a variety of herb seasonings, such as Italian seasoning or oregano
- Instead of rolling like a crepe, you can also use as a Tapioca (gluten free) pizza crust such as this one.
- First crepe (or two) may not always turn out perfectly. It is totally appropriate that you do a taste test to make sure they are good and continue with the rest.
- You may need to butter the pan every so often (after 4-5 crepes).
- Use a measuring cup to deliver just enough batter onto the pan (1/4-1/3 cup works perfectly!).
- Be sure to stir the batter every so often as flour settles on the bottom, changing the consistency of it.
- Batter can be made ahead of time and kept in the fridge for up to one week.
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