The first recipe I stumbled upon called for tapioca flour, and no other dry ingredients. The crepes looked great and held together well, but they were super gummy. You know those big, flat rice noodles that are in pad see ew? That kind of gummy. I love it in my Thai food, but not in my crepes. (I was, however, inspired to create a recipe for wide flat noodles using tapioca starch. I’m still tweaking it, and hoping to share it, along with a paleo pad see ew recipe, soon.)
Ingredients (serves 2):
Serve crepes folded or rolled, with cherry orange sauce on top and orange slices and/or fresh cherries on the side.
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