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Tapioca Crepes

Tapioca Crepes


1 cup coconut milk

1 egg

1 C tapioca flour or tapioca starch

Pinch of salt

Preferred toppings such as apple butter, sauteed vegetables, pear sauce, bacon, etc.


Preheat a nonstick pan or skillet over medium heat.

Combine the ingredients of coconut milk and egg in a medium bowl. Sift in the tapioca flour and salt to prevent lumps in the batter and mix well. The sifting is an important part of the process.

Once pan or skillet is ready, pour roughly 1/3 C of mixture onto the surface and spread batter in all directions to cover the surface.

Cook roughly 2-3 minutes on each side or until lightly browned. Note that the first crepe is never as good as the remaining crepes.

Place preferred ingredients on top, wrap or fold the crepe and serve warm.

Serves 2

    Fruit Gazpacho

    Fruit Gazpacho


    5 peeled kiwis

    1 tsp lime juice

    10 oz. thawed frozen raspberries

    2 tablespoons honey

    12 oz unsweetened lemon-lime sparkling water

    1 C roughly chopped cantaloupe

    4 kiwi slices, for garnish

    Combine the kiwi and lime juice in a food processor and puree. Set aside.

    Place raspberries and honey into a clean food processor and puree. Strain through a fine mesh sieve to discard seeds. Add in sparkling water, mix and set aside.

    Add the cantaloupe in the clean food processor and puree. Set aside.

    To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with raspberry puree and cantaloupe puree. Top with fruit slices.

    Serves 4