Gluten-Free Tapioca Flour Crepes

(4 servings)

  • 2 large eggs
  • 2 Tablespoons water
  • 1 teaspoon 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.

Only four ingredient are required to make these gluten-free crepes. Especially good with sweet toppings or fillings.

Mr Breakfast would like to thank HollyMartel for this recipe.

Recipe number 2082. Submitted 7/6/2007.