Wednesday, January 5, 2011


• 2 eggs
• 2 tbsp water
• 1 tsp vanilla
• 1/2 cup tapioca flour

Beat eggs with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquid. Let sit for 5 minutes.
Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil (should be just hot enough that a drop of water sizzles and jumps across the pan). Grasping the pan by the handle pour batter (about 1/3 cup) on pan and quickly tilt all directions, swirling the batter to form a very thin round layer of batter.
Cook until the batter loses its wet look and the edges start to brown a bit. Carefully turn with a spatula and brown the other side for a few moments. Remove and stack on a plate and keep warm until ready to fill and roll with a sauce

Makes about 2 servings
Nutrients Per Serving:
Calories: 213
Protein: 6 g
Carbohydrate: 34 g
Fat: 5 g
Fiber: 0 g
Sodium:71 mg
Potassium: 74 mg
Phosphorus: 98 mg

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