Low Sodium Tapioca Crepe
Delight in the simplicity and health-conscious appeal of our Low Sodium Tapioca Crepe—a gluten-free and versatile option perfect for breakfast or a light snack. Made with just a handful of ingredients, including naturally low-sodium tapioca starch and a touch of oil, this recipe skips excessive seasoning in favor of clean, customizable flavor. The delicate crepes are effortlessly cooked in minutes, offering a soft, pliable base perfect for wrapping your favorite fresh fruits, crisp vegetables, or other wholesome fillings. Whether you're reducing sodium for health reasons or simply exploring new culinary possibilities, this light and airy tapioca crepe is a deliciously satisfying choice.
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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)
- 0 various Fresh fruits, vegetables, or desired fillings (optional, for serving)
Directions
Step 1
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.
Step 2
2. Heat a non-stick skillet over medium heat for 2-3 minutes, ensuring it's evenly warm before starting.
Step 3
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.
Step 4
4. Let the tapioca cook without flipping for 1-2 minutes or until the surface becomes translucent and holds together as a crepe.
Step 5
5. Drizzle a teaspoon of vegetable oil evenly over the crepe and, if desired, sprinkle a pinch of salt substitute.
Step 6
6. Gently run a spatula under the crepe to loosen it from the skillet and carefully transfer it to a plate.
Step 7
7. Repeat steps 3-6 with the remaining tapioca starch to create the second crepe.
Step 8
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
| Serving size | (236.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 222.0 |
| Total Fat 4.9g | 0% |
| Saturated Fat 0.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 46g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 10g | |
| Protein 0.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 6mg | 0% |
| Iron 0.3mg | 0% |
| Potassium 1032.6mg | 0% |
Source of Calories