Yogurt and Strawberry Filled Tapioca Crêpes

So week two of the Breakfast Burrito Monthly Cooking Challenge is finally here! Today I decided to whip up a sweet crêpe-style burrito inspired by some of the food I ate while living abroad in Europe. For me, this dish feels more like a weekend treat than an every day breakfast burrito, but if you have a sweet tooth, you might be tempted to make it more than just once a week. Below is the recipe for the filling, as well as for a tapioca flour pancake, which serves as the base of the burrito.

Yogurt and Strawberry Filled Tapioca Crêpes

By Emily of (Mainly) Gluten Free in NYC

Tapioca Pancakes (originally posted on Allrecipes.com)

Pancake Ingredients:
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder (I used dry nonfat milk to substitute)
4 tablespoons sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

Filling:
10 fresh strawberries, washed and thinly sliced
1 teaspoon sugar
1 tablespoon vanilla or plain low-fat yogurt
1 tablespoon ricotta cheese
1 teaspoon strawberry jam
10 chocolate chips (optional)

Heat a small skillet with butter (I use Balade or Smart Balance). Add the strawberries and teaspoon of sugar and sauté gently for about 30 seconds. The strawberries should look glossy. Remove from pan and set aside.

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder or dry nonfat milk, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a small, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet. (The pancakes for the burrito should be a little larger and thinner than normal pancakes so they can be filled.) Cook until bubbles begin to form, flip, and continue cooking until golden brown on bottom.

Place the pancake on a plate. Begin to fill the pancake by spreading a layer of yogurt, then ricotta and jam. Sprinkle chocolate chips and a few strawberries on top. As an alternative to chocolate chips, you can try a chocolate hazelnut spread like Nutella. In this case make sure to spread the Nutella on the pancake before you add the yogurt. A little less than a tablespoon will do. You can also experiment with other flavors of yogurt and types of fruit. Get creative!

 

Got ideas for future monthly cooking challenges? Comment here or fill out my “Contact Me” box!

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3 Comments

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3 responses to “Yogurt and Strawberry Filled Tapioca Crêpes

  1. Pingback: Sweet Potato and Apple Burritos (Breakfast Burrito Challenge Week 3) « (Mainly) Gluten Free in NYC

  2. Pingback: Gluten Free Granola for Springtime! | (Mainly) Gluten Free in NYC

  3. Pingback: Strawberry Seltzer Waffles | (Mainly) Gluten Free in NYC

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