Tapioca Crepes (Crepioca) with Red Berries and Almonds

Neuza Costa

11 June, 2023

Tapioca crepes have come to replace traditional crepes, as they are healthier and do not use wheat flour, especially for those who are intolerant to gluten and lactose.
The advantage of these crepes is that they are also much faster than traditional ones.
You can use the base of this recipe for savory crepes, such as cheese crepes, they are excellent for breakfast and snacks.

Ingredients

• 2 large eggs
• 4 flat tablespoons of hydrated tapioca
• 250g (8.8 oz) of frozen red fruits
• 1 generous tablespoon of honey
• Cinnamon powder
• 1 ½ teaspoons of coconut oil
• 3 tablespoons of slivered almonds

Instructions

1. 1
   In a bowl, crack an egg.
   Stir slightly with a fork.
   Add 2 flat tablespoons of the hydrated tapioca.
   Stir well with a fork until the tapioca is well dissolved.
   In another separate bowl, repeat the process with the egg and the remaining hydrated tapioca.

   Mark as done
2. 2
   Meanwhile, in another pan, toast the almonds on medium heat, for about 3 to 4 minutes.
   After the almonds are toasted, remove them.

   Mark as done
3. 3
   In a small pot, heat 1 teaspoon of coconut oil, add the red fruits, honey and a little cinnamon powder.
   Cook over medium heat for about 10 minutes until it becomes a not too thick jam.

   Mark as done
4. 4
   In a crepe pan or a regular pan, heat half of the remaining coconut oil.
   Brush the pan and let it heat up well.
   When it's hot, pour the batter for one crepe and spread it well so it's even.
   Cook for approximately 1 minute and a half over medium heat until it's golden and the liquid has evaporated.
   After that, flip it and let it cook for about another 30 seconds until it's evenly golden.
   Remove the crepe to a plate.
   Repeat the process for the other crepe.

   Mark as done
5. 5
   Finally, let's assemble the crepes.
   Place a crepe on a serving plate.
   In the center, put the red fruits, but reserve the syrup for decoration at the end.
   Sprinkle the entire crepe with a little cinnamon powder and roll it up.
   On top, spread a little of the syrup and finally, sprinkle the toasted almonds.
   Repeat the process with the other crepe and if you want, serve with a tablespoon of natural Greek yogurt.
   If you like, sprinkle with a little more cinnamon.

   Mark as done

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