Crispy Tamari Mushroom Tapioca Crepes
This recipe is in partnership with Taoca.
These crepes are like nothing you’ve ever tried before! The crepe itself is made from nothing but tapioca flour, that’s it! It’s kinda magic. Tapioca is a starch that comes from a root vegetable called cassava and it is gluten free, grain free and vegan.
With this method of cooking, which is a commonly eaten street food in Brazil, you cook the flour directly on a pan and it forms a crispy shell that makes the perfect base for your favourite fillings. In this recipe I’ve used tamari mushrooms and kale as the filling, but you can use whatever you like as almost everything works really well in these tapioca crepes.
Crispy Tamari Mushroom Tapioca Crepes
In this recipe I’ve used tamari mushrooms and kale as the filling, but you can use whatever you like as almost everything works really well in these tapioca crepes.
Serves:
1
Prep time:
20 minutes
Cook time:
15 minutes
INGREDIENTS
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 2 cups kale, leaves chopped
- 1 tbsp tamari
- ½ cup hydrated tapioca flour
- ½ avocado
- 1 tbsp sauerkraut
METHOD
- Heat a pan and add in the olive oil. Add in the mushrooms and leave to cook, stirring occasionally for 5 minutes. Add in the kale, toss and leave to cook for a few minutes. Pour in the tamari and stir to coat. Remove from the heat and set aside.
- To prepare the crepe, evenly sift the tapioca flour onto a dry pan (24cm) on the bench top or large chopping board.
- Place the pan on a medium-high heat, and leave to cook for about 7 minutes, or until the edges of the crepe start to curl away from the edges of the pan.
- Remove from the heat and carefully add the prepared mushroom and kale on to half of the crepe. Add the avocado and sauerkraut. Carefully flip the other side of the crepe over, press gently and serve!
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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