Tapioca flour is naturally gluten- and grain-free and is neither a bean nor a legume, making it Paleo-friendly, at least in moderation. It gives structure to crepes, but be careful — too much will render a rubbery texture, whereas too little will cause the crepes to tear easily.
Fill the crepes with almond butter. Our favorite is Salted Chocolate Almond Butter made by the artisan nut butter company Nuttin’ Butter.
2 large eggs
½ cup coconut milk
â…” cup tapioca flour
Pinch of salt
½ teaspoon vanilla
½ cup almond butter, such as the chocolate almond butter from Nuttin’ Butter
1 banana, diced
Butter or coconut oil
Place the eggs, coconut milk, tapioca flour, salt, and vanilla in a high-speed blender. Pulse for about 5 seconds, then scrape down the sides with a spatula. Blend again until thoroughly combined.
Heat about a teaspoon of butter or coconut oil in a small nonstick skillet over medium heat. When hot, pour in just enough of the crepe batter to coat the bottom of the pan when tipped slightly to spread. Cook until the top is almost set, then flip carefully with your spatula. Set aside to a plate and cover with parchment paper.
Repeat with the remaining batter.
To serve, smear a tablespoon of almond butter on the crepe. Fold as you wish and top with bananas. If you would like, sprinkle cocoa powder over the top.