Description

Indulge in these delightful Berry-Topped Tapioca Crepes for a scrumptious breakfast treat. These gluten-free crepes are filled with a mix of fresh berries and drizzled with honey or maple syrup, perfect for a sweet start to your day.

Ingredients

Batter:

1 cup tapioca flour
1 large egg
1 cup milk (dairy or plant-based)
1 tablespoon melted butter or oil
1 tablespoon granulated sugar
½ teaspoon vanilla extract
Pinch of salt

Toppings:

1 cup mixed fresh berries (strawberries, blueberries, raspberries)
1 tablespoon honey or maple syrup
Whipped cream or yogurt for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Batter Preparation: In a mixing bowl, whisk together tapioca flour, egg, milk, melted butter, sugar, vanilla extract, and salt until smooth. Rest the batter for 10–15 minutes.
Cooking the Crepes: Heat a nonstick skillet over medium heat, grease with butter or oil. Pour ¼ cup batter, swirl to coat, cook until edges lift and bottom is golden. Flip and cook briefly. Repeat with remaining batter.
Preparing the Toppings: Toss berries with honey or maple syrup. Fill or roll crepes, top with berries and whipped cream or yogurt.

Notes

For a dairy-free version, use almond or oat milk and coconut oil.
Batter can be made ahead and stored in the fridge for up to 1 day.