Tapioca Crepes

Categorybread- gluten-free
ClassificationSouth American
Added By phyllis.watson@gmail.com
Added OnWed Nov 23 20:54:53 UTC 2011
Prep Time5 minutes
Yield4 crepes
Sourceinternet
Commentvery, very easy

Ingredients

Directions

Preparation:

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.

I used some ghee and cooked it a very short time. It worked perfectly. Add a fried egg and some hot sauce and you have breakfast Brazilian style.

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