Tahini and Banana Tapioca Flour Crepes (GF)
On a recent trip to Rio, Brazil – I discovered tapioca flour, and I am IN LOVE! Not only is it delicious and healthy, it’s also gluten free, which is something I always look for. Growing up as kids, we used to love cooking crepes (well, pancakes as we call them in South Africa, but crepes on this side of the world)! It’s one of my fondest memories cooking with my sisters and experimenting in the kitchen, so making these tapioca flour crepes was really special and nostalgic. In keeping with the experimentation side, I paired these tapioca flour crepes with the combo of bananas, tahini, syrup, cinnamon and lime, and wow it’s delicious! I hope you like it!
Notes
When combining the batter, it will seem very runny, but don’t worry, it cooks up perfectly! This recipe can make up to 6 crepes if you’re conservative with the amount per crepe, however, feel free to be more generous per portion and make 4 thick crepes. If there are leftovers, I like to make a simple ‘snack’ one with cinnamon, sugar and lemon – it’s like a pre crepe, crepe, right?!
PrintTahini and Banana Tapioca Flour Crepes (GF)
- Total Time: 25 minutes
- Yield: 2-3 1x
Description
Tahini, banana and blueberry tapioca flour crepes (GF)
Ingredients
- 1.5 cups tapioca flour (hydrated)
- 2 eggs
- 1/2 cup milk
- salt
- 2 bananas
- handful blueberries
- tahini (2 tsp per pancake)
- Syrup (2-3 tsp per pancake)
- 1 lime
- cinnamon
Instructions
- In a large bowl, add the tapioca flour, eggs, milk and salt. Beat well, and as mentioned in my notes, the batter is quire runny! Don’t worry – as soon as it heats the pancake will cook!
- Bring a large non-stick pan to a low heat. I spray some coconut cooking spray, but feel free to use your choice of oil/cooking spray.
- Pour your batter into a jug so it’s easy to dispense into the pan for each pancake (this way I can see how much I’m using for each one). Pour about 1 ounce of batter into the center of the pan and swirl to spread evenly, let it cook for about 1 to 2 minutes. Flip, and cook for a further 30 seconds to 1 minute. Remove onto a plate close by and repeat until the batter is finished. Lay them on top of each other as you cook, covering with a tea towel to keep warm.
- While the pancakes are cooking (you’ll have to multi task a bit), cut up your banana and get all your toppings ready.
- When all your crepes are ready, fill each one with with about half a chopped banana, blueberries, tahini, syrup, a sprinkle of cinnamon and a squeeze of lime! Enjoy!
Notes
When combining the batter, it will seem very runny, but don’t worry, it cooks up perfectly! This recipe can make up to 6 crepes if you’re conservative with the amount per crepe, however, feel free to be more generous per portion and make 4 thick crepes. If there are leftovers, I like to make a simple snack one with cinnamon, sugar and lemon – it’s like a pre crepe, crepe, right?!
- Cook Time: 25 mins
- Category: Treat
Administrator
Sarah
This recipe is so simple and yet, elegant! Love it!!
Steve
Loved it!!!