Tapioca Flour Crepes—A Gluten-Free Spin on Crepes
A versatile gluten-free crepe recipe made with tapioca flour, perfect for sweet or savory fillings at any meal.
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Instructions
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In a medium bowl, beat eggs.
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Whisk in water, vanilla, and tapioca flour, then let the batter rest for 5 minutes.
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Heat a lightly oiled crepe pan or low-sided skillet over medium-high heat.
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Pour approximately 1/3 cup of batter into the hot pan, tilting quickly to spread it into a thin, round layer.
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Cook for 1 to 2 minutes on the first side, then flip and cook for about 40 seconds on the second side.
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Remove cooked crepes from the pan, stack them on a plate, and keep warm.
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Serve crepes filled with desired sweet or savory ingredients, optionally dusting with confectioners' sugar.