These tapioca flour crepes are delicious and versatile. With only 3 ingredients and a delightfully sticky and stretchy texture that is truly unique, I crave them all the time. They are one of my staples for breakfast, lunch, and snacks, and a source of lunch-envy from friends at work. I highly recommend that you give them a try!
These quick and easy tapioca flour crepes are packable for travel and outdoors, perfect for sweet or savory fillings, paleo, gluten-free, and vegetarian. They use only 3 ingredients, 1 bowl, and 20 minutes of your time!
I first made tapioca flour crepes as a gluten-free sandwich bread replacement. They're affordable and super easy to make, which means I make them all the time!
For more recipes that use tapioca flour, check out my Almond Flour Pumpkin Muffins, Almond Flour Chocolate Chip Cookies, Paleo Pumpkin Donuts, Healthy Pumpkin Pancakes, and Paleo Molasses Cookies.
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Tapioca Flour vs Tapioca Starch
Tapioca Flour and Tapioca Starch are the same thing -- a starchy, refined flour made from the root of the cassava plant. Tapioca Flour/Starch is similar in consistency to potato or corn starch. However, tapioca starch thickens at a lower temperature and is therefore frequently used in place of other starches as a low temperature thickener.
Are Tapioca Flour and Cassava Flour the same thing?
Tapioca Flour and Cassava Flour are both made from the root of the cassava plant. However, tapioca flour and cassava flour are not the same thing because cassava flour includes the whole root, while tapioca flour uses only the starchy part of the root.
For this recipe, you want to use Tapioca flour or starch, rather than Cassava flour.
Ingredient Notes + Substitutions
This tapioca flour crepes recipe uses only three simple ingredients.
- Tapioca Flour - Tapioca flour (or tapioca starch) is the base of this recipe. It gives these crepes a soft, slightly sweet, and slightly sticky texture.
- Milk - Lite coconut milk is best, and full fat coconut milk or even a store-bought plant milk like oat milk, almond milk, or soy milk will work. I have always made this recipe with plant-based milks but I believe it will also work with dairy milk.
- Eggs - Eggs are the binder in this recipe. For an egg-free variation, I used 1 tablespoon of potato starch and three tablespoons of water per egg. I found that without egg, they are a bit stickier and are best on the day they're made. If stacking for storage, place a layer of parchment paper between each crepe and store in an airtight container or ziploc bag in the fridge.
- Salt - Salt is optional, and best used as a natural preservative if kept unrefrigerated for travel or outdoors.
Step-by-Step Instructions
Learn how to make tapioca flour crepes with these 5 easy steps:
- Mix: In a medium-sized mixing bowl, combine all ingredients and whisk together.
- Heat: Heat a large nonstick frying pan or skillet to medium high heat. The pan is ready when a water drop will sizzle and evaporate quickly. Turn up the heat if needed - high heat is important to keep the shape of these crepes.
- Pour and shape: Pour ¼ to ⅓ cup of batter onto the skillet. You will need to lift and tilt the pan to encourage batter to mold to the desired shape (they cook quickly!) The crepe is ready to flip when the edges are dry and bubbles begin forming throughout the crepe.
- Flip: Flip and allow to cook through for 1-2 minutes.
- Cool: Cool on a drying rack (they will stick together if stacked before drying). Repeat until all batter is cooked.
Expert Tips
Make excellent tapioca flour crepes on the first try with these expert tips.
Use lite coconut milk.
I use low fat coconut milk or a coconut/almond blend made by Silk. Full fat coconut milk is delicious too! I've never used dairy milk for this recipe but I think it would work fine.
Dry in a single layer on a cooling rack or dish towel.
The finished tapioca flour crepes sometimes stick together, especially while cooling. Cool on a rack or dish towel until room temperature.
If they do stick, they are easy to separate. Pull the crepes apart carefully and make them a little thicker if storing them stacked.
Recipe FAQs
Here I answered some frequently asked questions about this tapioca flour crepes recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store in an airtight container in the refrigerator for up to 4 days. If stacking for storage, place a layer of parchment paper between each crepe for easy separation.
Tapioca flour can be purchased at most health food stores and coops. You can also get it online. I typically use Ener-g brand (from the store) or Anthony's Organic Tapioca Flour when purchasing online.
More tapioca flour recipes to consider...
Looking for more great recipes that use tapioca flour like these tapioca flour crepes? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Tapioca Flour Crepes
Ingredients
- 1 cup tapioca flour
- ¾ cup plant-based milk*
- 2 eggs
- ⅛ teaspoon salt , optional, as a natural preservative if kept unrefrigerated for travel or outdoors
Instructions
- In a medium-sized mixing bowl, combine all ingredients and whisk together.
- Heat a large nonstick frying pan or skillet to medium high heat. The pan is ready when a water drop will sizzle and evaporate quickly. Turn up the heat if needed - high heat is important to keep the shape of these crepes.
- Pour ¼ to ⅓ cup of batter onto the skillet. You will need to lift and tilt the pan to encourage batter to mold to the desired shape (they cook quickly!) The crepe is ready to flip when the edges are dry and bubbles begin forming throughout the crepe.
- Flip and allow to cook through for 1-2 minutes.
- Cool on a drying rack (they will stick together if stacked before drying). Repeat until all batter is cooked.
Michelle Joan Ladd says
This is a great recipe. It was my first time using tapioca flour and they turned out perfectly. Your directions are so easy to follow.
I've made it several times already. Thanks.
Sheree says
Complete fail. Don't know if it was old flour or tempture or lack of humidity. When I went to flip it just turned into a blob and then when cooked became gooey and stringy.
Jennifer R. says
Hello. I came across your tapioca crepe receipe and wondering, what can I use in place of the eggs?
Jamie says
Hi Jennifer - While I have made these without egg and it works, the texture is definitely best with egg. For my egg-free version, I used 1 tablespoon of potato starch and three tablespoons of water. I've been meaning to try using aquafaba and the "just egg" plant-based egg replacer since I think the texture might be a bit better, but I haven't gotten around to it yet!
I found that without egg they are a bit stickier and are best on the day they're made. If stacking for storage, place a layer of parchment paper between each crepe and store in an airtight container or ziploc bag in the fridge. Let me know what you try!
Sheree says
Another egg replacerv that usually works is 1T ground flaxseed to 3T water let sit and thicken.
Mark S says
Amazing, the consistency is wonderful and you can treat them just like their glutenous cousins.
Joy says
This is a really easy recipe and I love the texture with full fat coconut milk. I started making them when I was on the AIP diet and still eat them now. I love the stretchy chewy texture! Thank you for the great recipe Jamie!