Tapioca Crepes




  • 2 eggs
  • 2 tbsp water
  • 1 tsp vanilla
  • 1/2 cup tapioca flour


Beat eggs with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquid. Let sit for 5 minutes.
Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil (should be just hot enough that a drop of water sizzles and jumps across the pan). Grasping the pan by the handle pour batter (about 1/3 cup) on pan and quickly tilt all directions, swirling the batter to form a very thin round layer of batter.
Cook until the batter loses its wet look and the edges start to brown a bit. Carefully turn with a spatula and brown the other side for a few moments. Remove and stack on a plate and keep warm until ready to fill and roll with a sauce

  • Ingredients4
  • Servings2
  • Calories213

Nutrients Per Serving

  • Calories: 213
  • Protein: 6 g
  • Carbohydrate: 34 g
  • Fat: 5 g
  • Fiber: 0 g
  • Sodium:71 mg
  • Potassium: 74 mg
  • Phosphorus: 98 mg