Low Sodium Tapioca Crepe
Discover the perfect blend of simplicity and health with this Low Sodium Tapioca Crepe recipe! Crafted with just a handful of pantry staples, including hydrated tapioca starch and a splash of vegetable oil, these crepes are naturally gluten-free, sodium-conscious, and delightfully chewy. This quick and versatile crepe takes just 15 minutes from prep to plate, making it an ideal option for a light breakfast or snack. Serve these delicate crepes with your favorite low-sodium fillings, whether it's fresh fruits, crisp vegetables, or wholesome spreads, to create a dish perfectly tailored to your taste. Ideal for those seeking healthier alternatives or gluten-free indulgences, this easy tapioca crepe is sure to become a go-to recipe in your repertoire.
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Recipe Information
Ingredients
- 100 grams Tapioca starch (hydrated or ready-to-use tapioca flour)
- 2 tablespoons Filtered water
- 1 teaspoon Vegetable oil (such as avocado or olive oil)
- 0.25 teaspoons Salt substitute (optional, for light seasoning)
- various Fresh fruits, vegetables, or desired fillings (optional, for serving)
Instructions
1. Start by ensuring your tapioca starch is properly hydrated. If using dehydrated tapioca starch, slowly mix in 2 tablespoons of filtered water and stir well until the mixture becomes crumbly and slightly moist but not sticky. If using ready-to-use tapioca flour, skip this step.
2. Heat a non-stick skillet over medium heat for 2-3 minutes, ensuring it's evenly warm before starting.
3. Using a fine-mesh sieve, sift about 50 grams (half of the prepared amount) of the tapioca starch evenly over the surface of the skillet, forming a thin, uniform layer. Adjust for desired thickness by adding a small amount more or less.
4. Let the tapioca cook without flipping for 1-2 minutes or until the surface becomes translucent and holds together as a crepe.
5. Drizzle a teaspoon of vegetable oil evenly over the crepe and, if desired, sprinkle a pinch of salt substitute.
6. Gently run a spatula under the crepe to loosen it from the skillet and carefully transfer it to a plate.
7. Repeat steps 3-6 with the remaining tapioca starch to create the second crepe.
8. Serve immediately with your choice of low-sodium, healthy fillings such as fresh fruits, sliced vegetables, or low-sodium spreads. The crepes are naturally pliable and versatile.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.0 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
