Crepioca is made from a batter with egg and tapioca flour. It is more filling than the tapioca crepe, made just with water, so you don’t need any topping, but if you wish, you can add your favourite sweet or savoury filling.
3cupTapioca starch - (454g/1Lb) sometimes labelled tapioca flour - no substitutions
1tbspParmesan 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.
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.
Use your imagination.Tips:
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.
Tapioca Starch/Flour and it’s actually easier to find than you might think. It’s really smooth, soft flour that feels much like cornstarch. It’s made from the ground roots of the cassava (also called yuca) plant and it’s gluten free for those of you that care about that. You can find Tapioca Starch/Flour on Amazon, or, check the gluten free isle of your well stocked local grocer. You can also find tapioca flour at Asian and Latin American markets as it’s used in a lot of their cooking, and also at health food stores and places like Whole Foods where you can find a good selection of wheat flour alternatives.The only substitutes you can use are: Sour Manioc Starch - Polvilho Azedo or Polvilho Doce as they are pretty much the same. Polvilho Azedo is better with the savoury fillings, while the Polvilho Doce combines more with the sweet fillings. You can NOT substitute any other type of flour; I would NOT recommend using Rice, Coconut or Almond Flour as that will change the texture completely. The tapioca flour is key, so when you find a good place to buy it, stock up!Tapioca flour is extremely common flour for gluten-free cooking and one that I’ve used in many other recipes. For that matter, tapioca flour is sometimes considered to be the best performing gluten-free flour out there. It’s really smooth, soft flour that feels much like cornstarch. It’s made from the ground roots of the cassava (also called yuca) plant and it’s gluten free for those of you that care about that. It is actually a type of starch, rather than what we would typically consider be "flour". As a starch, tapioca flour tends to be extremely low in nutrients. But, it is also low in calories and has no sugar or gluten, which are all key advantages. In terms of flavour, tapioca tends to be mild, with a slightly sweet taste. This makes it a good complement to many different types of food and is another reason why you find tapioca flour used over and over again in recipes. The low calorie count also makes this especially good flour for people who are trying to lose weight or simply decrease their calorie intake.The texture with tapioca flour can be chewy, quite gummy and stretchy, it may be awkward to your taste buds if you are not used to it. I actually love the texture of a chewy tapioca crepe but if you don’t, you can try this recipe with a mix of almond flour, half-and-half on tapioca and almond flour for a less chewy end result!