Description

Tahini, banana and blueberry tapioca flour crepes (GF)

Ingredients

Scale

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

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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