Tapioca Crêpes

These exotic crepes call for tapioca flour and full-fat coconut milk and can be wrapped around either sweet or savory fillings, from fruit and nut butter to bacon and vegetables. Serve these warm or cold for breakfast, brunch, or anytime of the day. The nutritional information is calculated using 1 tablespoon almond butter and 1/4 cup blueberries per crepe.

Recipe makes 2 servings.
Approximate Cook Time: 25 minutes
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Votes: 19
Rating: 4.37
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1 cup(s) tapioca flour or starch
1 cup(s) coconut milk, full fat
1 large egg(s)
1/4 teaspoon(s) sea salt
1 toppings of choice- for crepes, (we use fresh berries and almond butter on the shopping list, but feel free to mix it up with sauteed vegetables, applesauce, cinnamon, crumbled bacon, etc.)


  1. Combine all the ingredients in a medium bowl and mix completely.
  2. Heat a non-stick skillet over medium heat.
  3. When hot, pour in about 1/3 cup of the mixture and tilt the pan in all directions to spread out batter to desired thickness.
  4. Cook both sides until very lightly browned (2-3 minutes on each side).
  5. Top with desired ingredients and serve warm or cold.


  1. Amanda

    I did not have tapioca flour so I tried grinding the pearl tapioca I had in the pantry into flour. My little mini blender is crappy and it did not work. The recipe did not work out. I salvaged it though by making it into a pudding for my kids lol

  2. Amanda

    I found tapioca flour at a health food store today marked down to half price! I got two bags of Bob’s redmill for 4.19! Woot. I came home and made the crepes. The thiness of the batter worried me but they came out perfectly. My son LOVED them and requested that I make more.

  3. Gabriella

    I don’t understand how this recipe is paleo-friendly. Neither starch nor butter meet the paleo requirements.

    • Neely

      Hi Gabriella,

      Actually, starch is paleo, just not in abundance when you’re trying to lose weight, and not in the form of grains or legumes. There is no butter in the recipe. There is almond butter, which is perfectly paleo. Either way, butter (especially from a grass-fed cow) is one of the foods in the paleo gray area – many paleo eaters do fine with it.

  4. loveoftango21

    What is a good substitute for tapioca starch/flour? Would almond flour/meal do ok? Or coconut flour?

    • Neely

      @loveoftano21 – To my knowledge, there’s not a good substitution to tapioca flour. It has this unique stretchy quality that almond and coconut flours just don’t have. You could certainly try almond flour – I think it would probably work better than the coconut flour – but I don’t think you’ll get the same tortilla-like product as the tapioca crepe. It will probably end up being more like a pancake. Let us know how it goes!

  5. fpicknell

    What about arrowroot powder/flour as a substitute for tapioca?

    • Neely

      @fpicknell – As far as I know, arrowroot is fine. It’s definitely not a grain or legume, and it should have similar properties to tapioca.

  6. jschell

    Is this supposed to use cooking coconut milk (like from a can) or something like So Delicious from a carton?

    • Neely

      @jschell – Coconut milk from a can. NOT from the carton. Enjoy!

  7. Spectatrix

    I made these for breakfast today and thought they were just ok. I think I’d rather save my tapioca flour for Pao de Queijo and make almond flour-based pancakes instead of these.

  8. wfumed2

    Two tricks on making these work:

    1) Unless you have a very good non-stick pan, oil the pan first (coconut oil etc) to make sure the gooey stuff doesn’t stick to the pan.

    2) Make them thin as possible. Think crepes, not pancakes.

    Oh, and toppings are what make crepes. Make it good.

  9. cascott

    What about a list of topping ideas?

    – Apple Chutney
    – Cranberry-orange compote
    – Sausage, zucchini, onion “hash”

  10. Deadpan

    I just have to say, I’m obsessed with crepes and this one is my favorite recipe so far, even more than the banana almond pancakes. I agree with wfumed2 that it’s the toppings that make it awesome. I just did strawberries, almond butter, and pecans. I’m thinking of putting some cocoa powder as a topping as well though.

  11. Eric

    Wow! What a great site! You have some exciting recipe ideas here. I am forwarding the link to your site to my trainees that are on a Paleo Challenge. If they actually use some of these ideas they will certainly have a better chance at a long term shift to the Paleo Lifestyle. We finish the challenge the day before Thanksgiving. How is that for setting them up for a new way to go through the Holiday Season?

    At any rate, great blog! I am so glad my wife found this blog and left the page up on the computer last night.

    I am impressed that you get back to everyone who hits you with a barrage of difficult questions. I wish people could try to remember a few simple words from Robb Wolf a while back, “The Paleo Lifestyle is more about intention, than perfection!” You are setting the stage for amazing intention! Keep going!

    • Neely



  12. tifaholic

    I’m thinking of making the crepes the night before and store in fridge until ready for breakfast. Will the taste and texture be affected?

  13. Rebecca

    Eating these as I type. Made the. This morning after weeks of being on my weekly menu. AH-MAZ-ING!!!! I filled mine with banana, strawberry, Greek yogurt, and a tiny drizzle of honey. I can definitely see these as a dessert when those cravings hit. Thank you so much for the things you do!!

  14. Kiki

    This recipe looks delicious, will definitely try it soon!

    As far as price and availability go, here in Holland you can find tapioca starch (usually labeled tapioca flour in most Asian markets. It comes in plastic bags and is about a third the price of the fancy brands (Bob’s, etc) they sell at health food stores – I assume this would be true of Asian markets in the States and other countries as well. Here we get a 500g (roughly a pound) bag for about a euro.

  15. Renee

    I didn’t know tapioca flour was allowed! What about Chebe bread doughs made all from tapioca flour?

    • Neely

      Renee, I don’t have any problems with those pizza crusts. However, if you’re trying to lose weight, I wouldn’t eat tapioca flour very often. It’s a super carby, pretty much nutrient-less food. Otherwise, go for it.

  16. Renee

    Okay, thanks! I don’t use them too often, but when we have a craving for pizza, I found it’s the best crust!! I won’t add cheese of course! Thanks again!

  17. mikki

    my first attempt was a total BUST….remade SUPER thin and MUCH better…thank goodness as i was so looking forward to them and had to throw the first try out LOL

  18. SarahH

    Not bad! I am definitely not a crepe person, but they turned out well.

  19. Sarah

    Made these this morning…. so yummy. they almost tasted like nan bread and i actually think i might make them next time we have curry. kids love them, and non paleo husband was surpised by how good they where (one more step closer to converting him lol) just wish there was a pin it button so i could pin these lol

  20. Jessi

    I made these and they were awesome. We used them like flour tortillas for taco salads. Even my 18 month old and 3 year old (who have just been introduced to the primal lifestyle) devoured them! Shockingly enough my significant other went back for seconds they were one of the better tortilla substitutes for sure. Thanks for a great recipe!

  21. John Hoffoss

    I found these to be nearly I inedible. No matter how thin, they ended up thick and gooey. Perhaps even less batter and nearly burned and they’d be okay. Crêpes may just end up a dish I cheat on. I’ll definitely try almond flour first though.

    • Neely

      John Hoffoss – Hmm. Interesting. I’ve recently changed my recipe, so maybe give this a try. This recipe makes about 8 big crepes, so cut it down however you’d like. 1/2 bag of tapioca flour from Bob’s Redmill, 1 can full fat coconut milk, 6 ripe bananas, 7 large eggs, salt to taste. I mash everything together or blend it and fry them up on medium low heat. I think they’re more like typical crepes and I like that the bananas give them some sweetness. They keep in the fridge for almost a week, too, so you can just grab them. I usually cut them up into quarters, and even with the banana in there I wrap meat up in them and eat it like a sandwich. The sweet and salty really balance each other out. Hope this one works out for you better than the other recipe!

  22. Judy

    Just FYI – if you have any asian supermarkets near you, my friends and I get our tapioca starch there very cheap. They vary from $0.69 a bag to about $1.79 at most. Hope that helps someone :) I love these crepes, especially for savory dishes!

  23. Walt

    I fell upon this blog by doing a search for Tapioca crepes on the off chance that someone had actually done this. I’m very happy I did. I’ve been making and eating Palatschinken, something I learned from my Austrian mother, all my life. I love them and now my kids do too. However, about a year and a half ago I started dabbling in this Paleo diet primarily for weight loss reasons. In the process I discovered I was gluten intolerant. I’ve lost 40 lbs and a lifelong misery of digestive problems. Alas, I miss my Palatschinken. I’m a master at making them and I love eating them but wheat flour is out of the question. I’ve tried both almond flour and coconut flour, both disasters. They don’t stay together or have the right texture and are not appetizing. The tapioca flour sounds very promising. I will let you know how they turn out. P.S. I understand buckwheat works well also but have yet to try it.

  24. Rocky

    I made these today, it was like eating chewy slugs and then swallowing chewy slugs. Gross, never again

  25. Joylyn

    I’m having fun trying various recipes from this website and I have found a lot of wonderful new recipes. However, I”m not a fan of the tapioca crepes. They were too chewy/stretchy without any flavor. I have made crepes with Almond and Garbanzo bean flour and I liked the flavor better. The consistency was also fine. Thank you!

  26. dennis

    I really liked the taste of this. Im doing a lowfodmap protocol. I think the coconut milk upsets my stomach however. I substituted the coconut milk with water and it tasted like egg more than anything. I’m just looking for something quick and simple I can make in the morning that is starchy. Any thoughts on a substitute?

  27. Leah

    Wow! These were super easy to make, didn’t stick to the pan, and were easy to flip over when cooking. I used an all-purpose flour by Red Mill and it worked great!

  28. Faylina

    I don’t know what the problem was but WOW these are terrible! Completely inedible no matter what we put with them. (berries, bananas, burrito filling, etc) They had the texture of half melted rubber bands and a strange flavor. I was sure to use full fat coconut milk, organic eggs, and good quality tapioca. I had no problem with sticking and I sprayed my pan well. Tried making them in both cast iron and nonstick. Both yielded rubbery bland and downright nasty crepes. After making these all I could think about was making real crepes, exactly the opposite thing I wanted to happen. =( Sorry for being negative but this is just what happened for me, we ended up eating eggs for breakfast.

  29. Sarah P

    I made these this am, and they were very snot~like. I reread the posts, and noticed i didn’t have used carton coconut milk, but the canned stuff. Maybe that will make a difference. I have never liked tapioca pudding, and these crepes reminded me of that consistency. Today is also my first day doing paleo, so I have many more recipes to try out.

    • Neely Quinn

      Sarah P – yes, definitely use the canned coconut milk.

  30. Levi Robichaud

    I love the Paleo idea but am allergic to coconut. Any suggestions for a substitute. It seems most of the recipes either have coconut flour, coconut milk, or coconut oil.


    • Neely Quinn

      Levi – you can always sub out coconut flour with almond flour (watch the liquid though because coconut flour absorbs a lot more than almond flour), the oil for lard, bacon grease, tallow or olive oil; and in this recipe you can substitute the coconut milk with almond milk. You may have to experiment with the proportions though. I’ve never done it, but my friend has and she likes them more with almond milk than coconut milk.

  31. Tami

    I am wondering what can be substituted for the egg. I can’t have eggs.

    • Neely Quinn

      Tami – You can actually make these with just water instead of eggs. I believe it’s 1 tablespoon of water per egg. They come out more like crackers, but I’ve experimented and I can’t find a good substitute for the eggs. Maybe try guar gum – just a tiny bit of it?

  32. shaws1980

    I am so glad I read the reviews of this before making this recipe AND didn’t pay toooooo much attention to some of the more negative stuff. I thought these were pretty good. This was my first paleo recipe try, and they turned out great. We did crumbled bacon, no butter and no berries. However, I am already thinking in the summer these will be amazing with some fresh berries. You have to make sure they are nice and thin and that they get just a tiny bit brown on each side. I didn’t find them gummy, yucky or “snotty”. :) If I added natural vanilla bean, is that cool, or no?

    • Neely Quinn

      shaws1980 – Glad you like them. Yeah, apparently some people love ’em and some people hate ’em! Vanilla bean is totally fine :)

  33. LLO79

    You can purchase tapioca flour at Asian markets. They fairly inexpensive. Just a little over a dollar and you can make so much with it. Hope this helps.

  34. Saracolette

    These were great! A little gooey, but I went the sweet route with them so they really reminded me of a sticky cinnamon bun. After a couple of weird outcomes, I figured out that the thinner the better, and to keep them in the pan til you get golden edges. We put almond butter, sliced strawberries and bananas, cinnamon and a tiny drizzle of honey on them and they totally hit the spot. My two year old inhaled them… he had more than I did. Definitely adding this recipe to my favorites.

  35. Rebecca

    I just tried these. They are horrible. What a wast of good ingredients.

  36. Vicky

    I just wonder if this recipe is good for dinner with some chicken , tomato and cheese?

  37. PKHPaleo

    Just made these this morning. First off you HAVE to make them thin, these are crepes not pancakes. I had to mist my pan with a bit of olive oil before the first one but they all came off beautifully. I used tapioca starch which I got for $0.99 at my local Asian store for a 2-3 cup bag. In total the recipe made 4.5 crepes for me.

    The crepes came out beautifully thin and defiantly reminded me of traditional crepes in appearance. When I tried a bit alone out of curiosity I didn’t care much for the stretchy slightly rubbery feeling in my mouth. BUT when I added the toppings it was delicious. We had both savory and sweet options of almond butter, apple sauce, and a side of onions/red peppers/ and sausage sauteed.

    The crepes really fill you up, I will defiantly make these again.

  38. nmcienfuegos

    I tried these and I loved them…I filled them with strawberries but unfortunately the strawberries were a bit too tart. I ran out of honey so I sprinkled some “Raw Coconut Crystals” that my husband bought for me. Is this allowed? It says it is low glycemic sugar alternative and is made by Coconut Secret.

  39. Darin

    I’ve had the same problem as several other commenters: they end up really chewy and kind of rubbery. Am I making them too thick? I tried using less batter, longer cooking times, and lower heat and got slightly better results. I’m thinking I’ll keep making them thinner and cooking them slower until I get something that looks like the picture! What do you think?

    • Neely

      Darin – Yes, the thinner the better. And you could also add some almond flour to the mixture to make it not as rubbery. Or bananas or some other kind of fruit might help.

  40. MLB

    How about nutella instead of almond butter?

  41. Patiencelh

    If I am making these thinner (more of a tortilla style for consumption the next day), do they need to be refrigerated or can they be left out at room temperature?

    • Neely

      Patiencelh – I’ve left them out for a day and they were fine, but I wouldn’t leave them out for much longer than that.

  42. Caramel chic

    I actually made the mistake of buying coconut cream for this but it works! May not be totally Paleo but it’s delicious!

  43. tammy

    when I made pancakes from the tapioca I found mixing a bit a tablespoon or so of amond flour helped to make it less rubbery

  44. Alison

    Just wondering if buckwheat would fit in to the Paleo allowed foods, as it is actually not a grain but a fruit seed related to rhubarb.

    • Neely

      Alison – All grains are seeds, and while buckwheat isn’t a grass, it does have anti-nutrient properties just like other grains. It’s a pseudo-grain. It’s not a Paleo food. Same with quinoa and all the other pseudo-grains.

  45. Diane

    I made mine very thin and because they are kind of rubbery, they were perfect for spring rolls. Filled them with shrimp, shredded lettuce and cabbage, match-stick cucumbers and carrots dipped in a mixture of cashew butter and sriracha sauce. Everyone loved them.

  46. penny

    My husband is trying the paleo diet and I’m all for it. I am however allergic to tree nuts, and most of the recipes have nut flours or butters. It’s not a horrible, going to kill me allergy, but enough to be uncomfortable. Can you suggest a substitute for the nut flours or butters?

    • Neely

      penny – So, seeing as how you posted this in the tapioca crepe recipe, I’m wondering if you’re thinking that tapioca is a nut flour? Just in case – and I may be very wrong – I wanted to let you know that tapioca is totally fine, and it’s my go-to replacement flour for the nut flours. I use a combo of tapioca and coconut flour and I do fine with that. I have a nut sensitivity, too, so I don’t ever bake with almond flour. Also there’s sweet potato flour and potato starch, if you don’t have a sensitivity to potatoes.

  47. Amy B

    I loved them! I made them thin, fried it will a little coconut oil and then put almond butter and bananas on top! Yum!

  48. Cali

    I really wanted to like this but ended up throwing them away. I tried to make them as thin as possible, just covering the pan with the batter. Each time, they came out gummy, and even seemed raw to me on the inside no matter how long I cooked them for. This was my first recipe with tapioca flour so maybe it’s just something you get used to but I would not make these again. They don’t have a whole lot of flavor either so they definitely need toppings.

  49. Hannah

    I bet there is such inconsistency in the results because there is a lot of inconsistency in canned coconut milk. Some has lots of cream some is very watery some has guar gum etc. just a guess. Maybe report on which you used and what happened, maybe add a little water if your batter isn’t thin enough to easily run to the edges of your pan?

  50. hannah

    I made these this morning and they are amazing. I’m basically eating the whole batch of them today and allowing myself to indulge because its satisfying that long built up carb craving. I made sure I didnt put too much of the coconut cream in, about 50/50 cream and the watery part and I actually thinned it just a little more right at the end just to be sure the batter was watery enough. When you run it out to the sides of the pan it should instantly bubble up across the middle of the crepe just like a real crepe does. If it doesnt do this either your batter is too thick or the pan isnt hot enough. Flip when they crisp up at the edges and start to brown. I seriously had one with pate, greens and mustard, then another with almond butter and blueberries and for lunch i went back for the cold ones with fresh strawberries and more almond butter. I wish i had cold cuts in the house! These are the best indulgence i’ve had since starting paleo a few weeks ago, thank you for saving my sanity!!! xo

  51. Tara

    I was very excited to come across this recipe, but they turned out very gummy. I substituted rice milk since my daughter cannot have coconut milk. I made sure the batter was thin and poured thin into the pan. Not sure why these didn’t turn out. Disappointed.

  52. Dena

    I made these today, but used 1/2 tapioca flour & 1/2 coconut flour, because I had heard something about tapioca flour soaking up the liquids & making the batter very thick, which is exactly what happened anyway. So I added a little more coconut milk, but the batter was still too thick for real crepes. However, they still made amazing pancakes, a little thinner than usual, and not rubbery at all. We had them with fresh blackberries from my garden. Next time I will try with a little dab of almond flour instead of coconut flour, because I don’t want the rubbery consistency but still need the thinness for crepes. Thanks for all the tips about where to buy tapioca flour on the cheap!

  53. Stacey

    Tried these thing morning and they were a hit! They were strangely shaped (I found them too thick to properly spread) but it still worked out. We topped them with a blueberry compote made with fresh blueberries and raw honey. Will certainly keep this in the rotation for Sunday breakfast!

    • Molly

      Stacey – I’m so glad you enjoyed these tasty crepes! You can always add a bit more coconut milk to thin the batter as needed.

  54. Chris

    In brasil they are making a similar recipe called beiju with just tapioca and water without any oil, coconutmilk or whatever

  55. Vicky

    Would a flax egg substitute work? I can’t have eggs but this sounds and looks great!

    • Sally Barden Johnson

      Hi Vicky,

      We haven’t tried Tapioca Crepes with flax egg but I think it will work. Since the recipe only contains 1 egg, it’s a good bet that flax egg will be a successful substitute. If you decide to try it, please let us know how it turns out!

  56. Dan

    Just wanted to say thanks for this super simple tasty recipe that’s incredibly satiating. I add ghee either in the mix or before I pour the crepe into the pan and it turns into crispy goodness.

  57. Kim

    I made these this morning for breakfast. After going Paleo three years ago hubby was getting really tired of eggs. He liked them so that’s a plus. I put homemade blackberry jam on one and then I made another one into a quesadilla. It was fantastic!

  58. Roz

    We tried these this morning for the first time. My husband LOVES crepes and has been missing them! They turned out crispy and delicious!! We are going to try the leftovers tonight to make chicken tacos. I think they will be perfect! :)

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Tapioca Crêpes

Number of servings 2
Approximate cooking time: 25 minutes

Nutritional information provided to Paleo Plan
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1 cup(s) tapioca flour or starch
1 cup(s) coconut milk, full fat
1 large egg(s)
1/4 teaspoon(s) sea salt
1 toppings of choice- for crepes, (we use fresh berries and almond butter on the shopping list, but feel free to mix it up with sauteed vegetables, applesauce, cinnamon, crumbled bacon, etc.)


  1. Combine all the ingredients in a medium bowl and mix completely.
  2. Heat a non-stick skillet over medium heat.
  3. When hot, pour in about 1/3 cup of the mixture and tilt the pan in all directions to spread out batter to desired thickness.
  4. Cook both sides until very lightly browned (2-3 minutes on each side).
  5. Top with desired ingredients and serve warm or cold.