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Delicious Gluten-free Crepioca (Tapioca Crepe) Fast2eat

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Delicious Gluten-free Crepioca (Tapioca Crepe) Fast2eat
September 20, 2019
Categories: Appetizers and side dishes, Dessert, Gluten-free
Tags: , , , , , , , , , , , , , , , , , , , , ,
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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 favourite 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 any time of the day. They are sure to satisfy.

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Delicious Gluten-free Crepioca (Tapioca Crepe) Fast2eat

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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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.
Servings: 10 crepes
Author: Susana Macedo

Ingredients

  • 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

Instacart is available in the US only at the moment.

Instructions

  • In a blender, combine the milk, egg, oil, Parmesan cheese and salt until combined.
    Note: 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 the tapioca flour has been added.
  • Preheat a lightly oiled (with Cooking Spray) Non-stick Frying Pan.
  • Pour a scoop (or more, you can make it thin or thicker, if thicker, just put the lid to cook inside and tilt the pan to spread the batter to your desired thickness. Then cook over low heat.
  • Light Brown on both sides. It will be ready to flip after about 2 minutes (depending on your heat). Cook on the other side for 2 minutes and serve with your favourite topping.
  • Serve warm or store 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.

Video

Notes

Toppings/ fillings options include:
  • 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, etc.
  • Nutella, grated coconut, dulce de leche, condensed milk, avocado, apple, applesauce, banana with cinnamon, fruit, jams, jellies, fresh berries and almond or peanut butter, etc.
  • 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 it as a Tapioca (gluten-free) pizza crust, such as this one.
Use your imagination.
Tips:
  • The first crepe (or two) may not always turn out perfectly. It is 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 its consistency.
  • The batter can be made ahead of time and kept in the fridge for up to one week.
Tapioca Starch/Flour is easier to find than you might think. It's 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 aisle of your well-stocked local grocer. You can also find tapioca flour at Asian and Latin American markets as it's used in many of their cooking and 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 or Sweet Manioc Starch (Polvilho Azedo or Polvilho Doce), as they are pretty much the same. Polvilho Azedo is better with 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 stock up when you find a good place to buy it!
Tapioca flour is an 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 the best performing gluten-free flour out there. It is a type of starch rather than what we would typically consider "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 an excellent complement to many types of food and is another reason you find tapioca flour used repeatedly in recipes. The low-calorie count also makes this excellent flour for people trying to lose weight or decrease their calorie intake.
The texture of tapioca flour can be chewy, quite gummy and stretchy; it may be awkward for your taste buds if you are not used to it. I 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 result!

Equipments - Click to Buy Now

Blender
Measuring cups
Liquid measuring cups
Measuring spoons
Large Nonstick Frying Pan
Ladle
Silicone spatula
Non-stick silicone spatula

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : Brazilian
Keyword : "Appetizer", "Brazilian", "Dessert", "Gluten-free", 5 Minutes, Brazilian dessert, Breakfast, Cheese Pancake, Crepe, Crepioca, Easy, easy-to-prepare, Grain-Free, Healthy, Low calories, Low carb, Low fat, Nut-free, Paleo, Paleo-friendly, Sweet, Tapioca

Nutrition

Calories: 211kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 275mg | Potassium: 74mg | Sugar: 2g | Vitamin A: 130IU | Calcium: 55mg | Iron: 0.7mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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